|
|
 |
Here are just a few samples of recipes from the cook book:
"How to Cook Your Cock"
also available as
"How to Cook Your Pheasant"
|
|
Pheasant in Creamy Mushroom
Sauce
Serves: 3
Prep Time: 30 minutes Bake: 350°
1 ½-2 hours
2 ½ pounds pheasant (cut in 4-5 pieces)
1/3 cup chopped onion
½ cup apple cider
1 tablespoon plus Worcestershire sauce
1 clove garlic finely chopped
1 (10 ¾ ounce) can of condensed cream of chicken soup
4 ounces chopped mushrooms
Paprika
Heat the oven to 350°. Place
pheasant, breast side up, in un-greased square baking pan (9X9X2 inches). Mix
remaining ingredients except paprika in a separate dish. Pour mixture over pheasant. Sprinkle with an ample amount of paprika.
Bake uncovered 1 ½ to 2 hours, spooning sauce over pheasant every
30 minutes until done. After baking pheasant for 1 hour, sprinkle with more paprika.
Pheasant Sausage
Boil pheasant until meat easily comes off bones. Save meat from thighs, back and upper drumstick and freeze in airtight containers. (Should yield 8-10 ounces
per bird.) Other parts can be included, such as shot-up breast pieces of pheasant, quail or ruffed grouse.
When you
have accumulated a supply of meat grind with beef fat at about 4-5 parts pheasant with 1 part fat.
For a low-fat,
low-cholesterol version of this adding 1-2 tablespoons of cooking oil will work as well. This is handy for grinding in
small batches in a hand-operated grinder. Bigger batches are best left to a game processor.
This ground meat can be
used for patties, meatloaf, hamburger steak, and hamburger gravies. It can also be seasoned to make an excellent breakfast,
or Italian sausage. Because it is white meat, it will work well for anything that calls for pork sausage.
Roast Pheasant with Apple Stuffing
Serves: 2 – 4
Prep Time: 45 min Bake: 350˚, 1 hour
¼ cup butter or margarine
2 tablespoons finely chopped onion
2 large apples, chopped
4 slices toast, cubed
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sage
1 egg
A 2 to 4 pound pheasant
2 thin strips salt pork
Preheat oven to 350˚.
Prepare Apple Stuffing; melt butter or margarine in medium skillet;
sauté onion and apple for 5 minutes. Remove from heat. Stir in toast, salt, pepper, sage and egg; mix well.
Spoon stuffing lightly into neck and body cavities of pheasant;
truss bird. Place pheasant in roasting pan; top with pork. Roast in preheated oven for about 1 hour, basting occasionally with pan juices. Un-truss before serving.
|
|
|
|
|
|
|
|
|
|
|
Stuffed Walleye
2/3 cup orange juice
1 small carrot, grated
1 teaspoon minced ginger
1 tablespoon plus 1 teaspoon butter
1
teaspoon soy sauce
1 cup stuffing mix
1 green onion, chopped
2 Walleye filets
Preheat
oven to 275. Heat most of the orange juice (reserve a tablespoon or so), carrots,
1 tbsp. butter, soy sauce, and ginger until it boils. S tir in stuffing mix and onion.
Let stand 5 minutes, then fluff with a fork. Place the fillets in a baking
dish you can cover. Spoon half of the stuffing mixture onto half of each fillet. Fold the fillets over to loosely enclose the stuffing.
Pour the remaining orange juice over the fillets and place a dot of butter on each. P lace in oven for 6 minutes, turn,
then heat for another 4. Garnish with a twist of orange or lemon peel.
Kashabowie Walleye
2 to 3 pound Walleye fillets
1 onion, chopped in rings
4
tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pure ground pepper
3 tablespoons lemon juice
Place 2 sheets of tin foil on top of each other. Place fillets on tin foil leaving a 2 inch border.
On top of the fillets place onion rings, butter,
salt, pepper and lemon juice. Place another sheet of tin foil on top. Seal top and bottom sheets together so no air can escape. Cook
on barbecue for 20-25 minutes. Top sheet of tin foil will rise and expand and
steam cook the walleye.
The cook book has many many more fantastic recipes. Click here to get your order form!
|
|
|
|
