Recipes from A1 Al's Pheasant Ranch

Pheasant recipes from A1 Al's and A1 Al's customers.

Pheasant, Champagne & Ham Recipe
by Steve Andrews, Spring Island South Carolina

Ingredients

• 4 pheasant whole breasts
• 1 T oil
• 2 oz. diced salt pork
• 3 T. butter
• ½ C. heavy cream or half & half
• 1 ½ C Champagne
• 15-20 – 1-2 inch ham slices
• 2 T. each butter and flour mixed
• 1 C. sliced fresh mushrooms
• ½ C. walnuts (optional)
• Freshly grated parmesan (optional)
• ¼ C. fresh parsley

Cooking Instructions

• Simmer whole pheasant breasts in salted water for one hour, drain
• Brown pheasant in oil, salt pork and butter. Set aside to cool
• Make a roux of 2 T butter, 2 T flour
• Slowly add ½ cup cream or half & half
• Slowly add champagne, ham & mushrooms
• Take pheasant off the bone and keep in large pieces
• Place pheasant pieces in a large casserole
• Pour sauce of cream, champagne, ham & mushrooms over pheasant pieces
• Sprinkle with parmesan cheese and walnuts, if desired
• Bake covered at 350 degrees for 45 minutes
• Garnish with chopped parsley

Wild rice makes an excellent side dish.

Cock on a Stick
by Dick Roberts Portland Oregon

Ingredients

• 3 pheasant breast cubed
• 1/2 glove garlic
• mushrooms, any kind you like
• olive oil
• white wine
• tooth picks

Cooking Instructions

• cube pheasant breast
• brown pheasant breast in olive oil
• when first side of pheasant breast is browned turn pheasant breast and add mushrooms and sliced garlic
  add white wine, cook on medium heat until pheasant is just cooked(not too long) and white wine is cooked offed
  remove from heat
• pass pan around campfire or gathering
• take tooth pick and get one piece pheasant, one piece roasted garlic and one mushroom
• enjoy

A Crowd Pleaser!
by Steve Pratt

Ingredients/Cooking Instructions

6 -8 pheasants or reduce/increase to suit the size of the crowd

1. Debone the pheasant breasts; brown breasts, thighs, and legs in butter with olive oil. Place drained meat pieces and place them in one or two baking dishes.
2. Saute’ 2 cups finely chopped onion, ½# sliced fresh mushrooms and 1 clove garlic crushed in same pan in which the meat was browned. (Approx. 5 min.; stir often)
3. Combine ½ cup flour, ½ teaspoon pepper and ½ teaspoon thyme and stir into onion mixture.
4. Gradually stir in 2 cans (10 ¾ ounce) chicken broth and 4 chicken bouillon cubes.
5. Bring mixture to a boil, stirring constantly. Reduce heat. Add 2 cups of sauterne or a dry Chablis.
6. Pour entire mixture over pheasant meat in the baking dishes.
7. Bake covered 400 degrees 30 -45 minutes until tender or 350 degrees for an hour.

Serve with wild rice

Steve’s Orgy
by Steve Pratt

Can be cooked in the oven or over a fire outdoors in a dutch oven

• Skin and disjoint the pheasants.
• Dredge the pieces in flower and brown in the dutch oven in butter/olive oil.
• Remove the pieces and pour in a couple of large cans of sauerkraut.
• Lay the pieces in the kraut bedding, and pour water in to the oven up to the level of the kraut.
• Place the lid on the oven and in the oven at 350 degrees for an hour or onto a bed of coals and shovel coals onto the lid.
• The sauerkraut keeps the flesh of the birds moist and very tender and the taste blends well with the native flavor of the pheasants.

Simple and tasty!!

Pheasant Pot Pie

Cooking time 1 hour at 350 degrees

Double crust: 2 pheasant breasts cut into chunks. Simmer in fry pan with 1 tbsp mircle whip for 10 min. Add 3 cups frozen mixed vegetables and 1 can cream of chicken soup, 1 can cream of celery soup, mix and add to crust. Top with other crust, make slits in top crust. Allow to sit for 10-15 min before serving.

Todd and Heather Terveen Emery SD
Brady Terveen Owner A1 Als Pheasant Ranch