Pheasant Cakes - submitted by Ryan Barbieri
Makes 6-8 Cakes
4 Pheasant Breasts
2 cups Italian Bread Crumbs
cup (or so) of flour
Olive oil or butter
1 Package Béarnaise Sauce
In food processor grind pheasant breasts along with 1 egg and
½ cup bread crumbs. Pick out tendons as they come to the surface of processed meat. Make sure meat is completely processed
and bread crumbs and egg are mixed in.
In skillet or fry pan heat oil (or butter) until hot. Form patties, then dip in flour,
then egg, then bread crumbs. Place in prepared skillet or fry pan and cook until brown and crispy on both sides.
are frying, prepare Béarnaise sauce in a small sauce pan. Follow instructions on packet.
Instead of Béarnaise sauce, can also
be served with applesauce, maple syrup or just straight up.
Cajun Chicken Morsels - submitted by Randy Matis
This recipe tested
on quail & pheasant with excellent results!
1 c. chopped (med.fine) pecans
1 Tbsp. dried oregano
2 tsp. ground cumin
tsp dried thyme
1/2 tsp cayenne pepper
salt to taste
12 Tbsp(1.5 sticks) butter (unsalted,I used salted)
4 whole chicken breasts (8 halves)
skinned, boned, and cut into 1 inch pieces
1. combine flour pecans, oregano, cumin, thyme, cayenne, and salt to taste in shallow
2. Melt 6 Tbsp. butter in small saucepan. Dip each chicken piece in butter, then in flour mix to coat well.
3. Melt 3 Tbsp of remaining
butter in large skillet over med. heat. Add half the chicken pieces and saute til browned on all sides and cooked through. Remove
from pan and keep warm. Repeat with remaining 3 Tbsp. butter and chicken.
4. Serve the chicken morsels with toothpicks and your favorite
mustard for dipping.
makes 8 appetizer portions
The cooked chicken can be stored covered in the refrig. Before serving,
heat the chicken, wrapped in Al foil, at 350 for 10 minutes.
Phat Phreddy’s Phlaming Woodcock - submitted by Rick Whiting
good with grouse breasts too!
2 tablespoons butter
2 medium shallots
6 woodcock breasts, skinned, washed and patted dry
5-6 tablespoons of heavy cream
3-4 dashes of Worchestershire sauce
Salt and pepper
Heat butter, garlic and shallots in
a heavy skillet till garlic begins to brown. he says to dicard shallots but I didn't. Saute breast meat over medium high
heat until singed. About 90 seconds per side. Remove meat from pan. Flame with Brandy to deglaze. Add cream,
worchestershire sauce, salt an pepper . Simmer =until reduced by half. Add breast meat to heat through. Serve over
rice or pasta.
Oven Fried Fish
Tested on crappie, walleye and bluegill
1/3 cup Panko bread crumbs
1/3 cup crushed corn flakes
tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspon pepper
1 lb. filets cubed
Non-stick cooking spray
In a shallow bowl,
combine bread crumbs, cornflakes, cheese, salt and pepper. Coat fish with cooking spray then roll in bread crumb mixture.
baking sheet coated with non stick spray. Bake at 375 for 15-20 minutes or until fish flakes with fork.
Watring's Grouse Stew
8 grouse – legs and breasts
2 stalk celery
2 clove garlic
1 stick of butter
bottle of white wine
2 oz brandy
½ pack of brisket and gravy dry mix to use for thickening agent or can use flower
Salt and pepper
Take the grouse breasts and de bone cut the meat in chunks and set aside
Then take one onion I clove of garlic,
4 carrots 1 stalk of celery ¼ stick of butter add to a large kettle add salt pepper and cook till onions are translucent add grouse
legs and breast bones and brown keep stirring so not to burn add wine and top off with water add more salt and pepper
and cook on med high for aprox 1 hour this pot is just for the stew base so reduce down by half. Then strain threw a colander
discard the leggs breast bones and cooked veggies only keep the liquid all the yummy flavors are now in this broth
In separate pot on high heat add butter and onion and garlic cook 1min then add grouse meat and brown
Then deglaze the pan with
the brandy stirring removing all bits from the bottom of the pot chop all remaining veggies celery, potatoes,tomatoes,carrots
and add to the pot and add broth from other pot, cook on med for 1 hour add thickening agent stir until it becomes smooth add
salt and pepper to taste and serve with good crusty Italian bread and enjoy!!!!!!!!