Chicken Bouillon Cubes
Canned Baby Potatoes
Sage Dressing (if desired)
Preheat oven to 350 degrees. Cover breast meat and drumsticks with bacon slices. Wrap entire bird in foil and place in roasting pan with cover. Add 1 to 1-1/2 cups water, 2 to 3 chicken bouillon cubes and canned potatoes to pan (outside foil). Cover and roast 1-1/2 to 2 hours. Roast is done when juices run clear when pheasant is pierced. (Bird can be stuffed with sage dressing before roasting if desired).
Pheasant Stir Fry
1 to 2 Pheasants – boned with meat cut to bite-size pieces
1/2 Cup Broccoli Florets
2 oz Snow Peas
1/2 Cup Sliced Carrots
1/2 Cup Sliced Celery
8 oz Water Chestnuts
8 oz Bamboo Shoots
1/4 Cup Soy Sauce
1/4 Cup White Cooking Wine
3 Tablespoons oil
In large skillet or wok, heat oil and cook pheasant on medium-high heat, stirring constantly until just cooked through. Add vegetables 5 minutes after pheasant. Add soy sauce and wine and bring to boil. Simmer for 5 minutes. Serve over rice or noodles.
6 Cups water
Potatoes, Celery, Carrots, Onion (cubed)
2 Bay Leaves
3 to 4 Cups Vegetable Stock
Poach pheasants until meat falls from bones in 6 Cups water with bay leaves. Strain water and add 2 Cups to Vegetable Stock (no chunks or bay leaves). Remove pheasant from bones and cut into smaller pieces Add to stock with vegetables. Season to taste and simmer until vegetables are tender. (Soup may be thickened with corn starch to make stew).
South Texas Mayhem Grilled Quail
Breast-out quail, removing all other body parts, skin, and feathers.
Rinse breast thoroughly.
In the cavity behind the breastbone, insert a jalepeno pepper.
Wrap breast in bacon, securing the bacon and pepper in place with toothpicks.
Grill over Mesquite coals until done. Baste with garlic butter while grilling for extra flavor.
Substitute Hickory, Apple, or other aromatic wood if Mesquite is not available.
Works equally well for dove!