Rock River Valley Chapter of Pheasants Forever

1 cup buttermilk baking mix
1/2 tsp. pepper
3/4 - 1 lb. diced uncooked pheasant (or other upland bird)
2 eggs, slightly beaten
1 tbls peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tbls water
3 tbls peanut oil
3/4 cup chicken broth
2 tbls teriyaki sauce
Hot cooked rice

In large plastic bag, combine baking mix and pepper; shake to mix. Set aside. Combine pheasant meat and eggs; stir to coat meat with egg.  Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tbls oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes.  Add green pepper and onion.  Cook and stir for 1 minute longer.  Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm.  Add 3 tbls oil to wok; heat over medium heat until hot. Add pheasant; cook and stir until golden brown and no longer pink in center.  Combine chicken broth and teriyaki sauce; pour over meat.  Return vegetables to wok, cook and stir until heated through. Serve with rice.

PHEASANT IN RED WINE

1 pheasant
6 tbsp. butter, softened
Salt
Pepper, freshly ground
1/2 cup onions, chopped fine
1 cup dry red wine
1/2 cup chicken stock
Bay leaf
2 slices lean bacon
1 cup fresh mushrooms, thinly sliced
1 tbsp. flour
1/3 cup heavy cream

Wash pheasant under cold water and pat dry inside and out with paper towels. Rub cavity with 1 tbsp. soft butter and sprinkle liberally with salt and pepper.

Heat 3 tbsp. butter in Dutch oven or heavy casserole dish over moderate head, add pheasant and brown on all sides. Do not burn. Place pheasant on plate.

Add onions to Dutch oven or heavy casserole and cook until brown, stirring occasionally. Add wine and bring to a boil, scraping bits from side of oven. Stir in water or stock, bay leaf, 1/2 tsp. salt, and a few grindings of pepper.

Return pheasant and juices to Dutch oven and drape 2 slices of bacon across breast. Cover and simmer 45 minutes at low heat until tender. Test doneness by piercing thigh with tip of knife. Juice should be clear yellow; if tinged with pink, simmer for a few more minutes. Place bird on platter and cover loosely with aluminum foil. Discard bay leaf.

To make sauce, melt remaining butter in skilled over high heat. Add mushrooms and cook 3 minutes, stirring occasionally. Add flour and cook, stirring constantly, for 1 minute or so.

Transfer contents of skillet to Dutch oven with rubber spatula. Stir in heavy cream and simmer until sauce thickens slightly. Taste and season. Carve pheasant into serving pieces, cover with sauce and serve at once with wild rice side dish.

Pheasant Nuggets

Ingredients: 2 lbs. pheasant breast, cut into strips
1 t meat tenderizer
1 cup all purpose flour
seasoned salt and pepper to taste
1/2 cup dry potato flakes
1/2 (16 oz) package buttery round crackers, crushed
1 egg
1/2 cup milk
Directions
1. Preheat deep fryer for 375 - 400 degrees F. 2. Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes, and crushed cracker crumbs. Mix well and set aside. 3. In a separate medium bowl, combine the egg and milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer. 4. Place the strips in a deep fryer set at 375 - 400 degrees until golden brown.