|
Here are two for you Gunslingergirl:
Momma's Favorite:
One or two pheasants quartered (or cut into parts)
1 bottle of red french dressing
1 jar of apricot jam
1 packet of dry onion soup mix (I like Mrs. Grass)
In a greased (or cooking sprayed) 9x12 dish, arrange pieces and sprinkle soup mix over them. Mix the jam and dressing in a bowl and pour over pieces. Bake in a 350 degree pre-heated oven for 1-1 1/2 hours depending on your oven. Baste during cooking a couple of times.
Grandma's Pheasant (Grandma was born and raised on South Dakota pheasants):
You need pheasant pieces from how ever many pheasants you want to cook. Bread the pieces however you do it. I dredge in flour mixed with salt & pepper; drop in an egg wash; then dredge in bread crumbs with herbs and spices in it. My choices are curry cracked black pepper, red pepper flakes, garlic powder, onion powder, parsley flakes, oregano, and basil. Experiment with that part and have fun with it. Anyways, pan fry the pieces just until the breading is golden brown on all sides. If you do it right, the breading will stay on the meat, but the meat will not be done. Fry on kind of high heat, but be careful not to burn the crust. Then bake the pieces for about an hour at 350 in a greased pan.
Either one of these recipes can be jazzed up or down at your preference.
Enjoy!
McPat
|