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Madman,
I've posted many pheasant recipes before and you can find them in the archives. But since that is such a pain, I'll give you some of my favorites. BTW these are all made up of cut up peices, you know-wings, breasts, legs, thighs, and backs. Also I'll assume you will use any of your favorite herbs and spices in any quantity you see fit. I personally like any combination of ground black pepper, curry, parsley, onoin powder, garlic powder, paprika, sage, basil, and oregano. In some cases I will sautee' real onions and garlic and use that instead of using the powder, especially if I bake in a sauce or soup (maybe roast the garlic). Hey, it's all up to the chef, but really, dress any of these recipes however you like. That's what gives the dishes individuality. I also always spray cooking spray in my pan when I'm baking.
#1 Real easy:
Bake pieces in a 350 degree oven for about an hour or so covered in cream of anything soup.
#2 Still real easy:
Cover first with dry onion soup mix (I like Mrs. Grass) then mix red French dressing and apricot jam and drizzle over. Bake @350 for 1 1/2 hours basting every 30 minutes.
#3 Grandma's way:
Dredge pieces in eggs, water, or milk-whatever and flour (use your dry spices and herbs). Quick pan fry till golden brown. Bake @350 for an hour.
#4 Deep fry:
Get out the old turkey fryer and use the small pan with the basket. Slice or cube as much of the bird as you can. I find the breast and thighs are best, but use all you can. Deep fry at abour 350-375 till they float. Pull out of the fryer and immediately salt and pepper. Drag the pieces through some BBQ sauce or Ranch dressing and enjoy. (BTW if the pheasant has been plucked instead of skinned, deep fry it whole like a chikcen or turkey.)
#5 Oh yeah, easy again:
Bake @350 for one hour covered in Italian dressing.
I also have a wild rice-cream soup recipe, but it is quite involved. If you really want it, let me know. It's very good.
Let me know if you use any of these and how you like it!
McPat
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