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Gamebird Recipes

 

 

 

PHEASANT POPPERS

    

Boneless pheasant

 Bloody Mary Mix

 Bacon

 

 Cheese

Pickled Jalapenos

 

 

 

Cube pheasant in to bite size pieces and cut a small slice in one side of those pieces. Place them in a ziplock bag and cover with Bloody Mary mix. Marinate over night. 

 

Remove pieces from the bag. Cut slivers of your favorite easy melting cheese (pepper jack, Gouda etc.).  Place the slivers of cheese and peppers in the pheasant pieces, and wrap with a half a piece of bacon. Used a water soaked tooth pick to secure the wrapping. 

 

Roast in the oven at about 425 until bacon is browned or better yet, grill on medium high heat. When bacon is crisp they are done. 

 

 

PHEASANT NACHOS

Boneless pheasant

 Bloody Mary Mix

 Green Onions

 

Garlic

 

Can of Black Beans

 Cheeses

 

Cayenne Pepper

Pickled Jalapenos

 

Tortilla Chips

 

Marinate pheasant breast pieces in Spicy Bloody Mary Mix 8 hours.

In a bowl combine a can of rinsed black beans, one bunch (5-6) of green onions or scallions sliced fine, one tablespoon of fine diced fresh garlic clove, ½ table spoon of cayenne pepper. 

Remove pheasant breast from marinade, dice and add to the black bean mixture, salt to taste.

In a sauce pan over low heat place 8 ounces of Velveeta cheese cubed, add 4 ounces of cream cheese and ½ cup shredded cheddar cheese. As mixture melts thin with milk to a creamy constancy. Add hot sauce of your choice to the mix and taste.

Combine the black bean & pheasant mixture with cheese in a crock pot on low and serve with Tortilla chips.

 

 

 

 

 

 

RESERVATIONS

 

 

    PHEASANT HEMINGWAY    

  1-2 pounds of

 2 eggs

 ¼ cup flour

 Boneless pheasant

 ½ cup milk

 ¼ t. baking powder

 

 butter

 

 

 

Here’s a great marinade from Idaho’s most famous pheasant hunter.

 

Mix all the ingredients except pheasant together making a gravy-like marinade.

 

Slice pheasant into thin strips, marinate for 30 minutes.

 

Fry meat on low heat in butter until brown.

 

Serve hot as an hors devours.

 

PHEASANTS IN WINE

 1 Pheasant, cut up

2 cloves Garlic, minced

Salt/pepper

  ¾ cup Red Wine

 

Flour

 

 

 

 

Clean and wash the pheasant pieces, pat dry and flour each piece.

 

Place pieces in lightly greased pan and brown. After browning place pheasant in a casserole with cover. Add wine and garlic, a little salt and pepper. Bake in a 325 degree oven for about an hour.

 

This dish will serve two people, one person if you are really hungry.

 

Serve with more red wine.

 

RESERVATIONS

 

 GINGER PHEASANT    

    4 Pheasant Breasts

 2 cloves of garlic

¼ T dried red pepper

   

 1 T. fresh ginger

Olive Oil

 

 

 

 

A Great Hot Hors Devours!

 

Bone pheasant breasts. Cut into thin strips across the grain. Sauté garlic, ginger and red pepper in olive oil until garlic is tender.

 

Turn up heat and flash-fry pheasant strips in ginger mixture. Do not overcook.

 

Serve with French bread, cheese and your favorite wine.

 

RESERVATIONS

 

PHEASANT ALFREDO  

     Two Pheasants

Flour

Salt and Pepper

Canola Oil  

Spices

Alfredo Sauce

 

 

 

 

Cut up the pheasants into boneless chunks. Dip in flour that has been seasoned with salt, pepper, garlic powder, sage and oregano – or your favorite spices.

 

Brown pheasant in a pan with a few tablespoons of canola oil.

 

Toss pheasants into a crock pot. Pour three jars of Rago Alfredo Sauce over the pheasants. Cook on low for 5 hours.

 

Pour over fettuccini or egg noodles. Serve with hot garlic bread and a red wine.

RESERVATIONS

 

ALL DAY PHEASANT STEW

   

 2 Pheasants, deboned,

6 large carrots, cut into chunks

1 can cream of mushroom

  cut into small pieces

 8 medium potatoes, sliced

1 can cream of celery

 ½ t. nutmeg

 1 large onion, quartered

 A bay leaf, salt & pepper

 

 

 

 

Place all ingredients into a slow cooker, mix well and cook on low for 7 hours.

 

 

 

RESERVATIONS

BLACKENED GAMEBIRD

   2 Pheasant Breasts

 Chef Paul Prudhommes redfish blackening seasoning

Olive Oil

   

 

 

 

 

 

 

Flatten breasts

 

Brush breasts generously with olive oil

 

Liberally sprinkle the breasts with Chef Paul Prudhommes blackening seasoning

 

Sauté the breasts on medium-high heat for 2 or 3 minutes

 

Flip the breasts over and sauté for 2 or 3 minutes

 

Serve with Brussels sprouts, mushrooms and wild rice

 

 

CAPTAIN MORGAN’S 

FAMOUS DESKUNKING

Longtime friends of hunting with us, Truck Country enjoyed three visits this fall. Besides kicking up lots of birds, we found a couple skunks and successfully used our effective peroxide antidote: a couple bottles of peroxide, scoop of baking soda, and a good squirt of Dawn dish detergent. Make a paste and rub over the dog while wearing rubber gloves. Rinse. Remember.

 

RESERVATIONS

 

http://www.pineshadows.com/psi_files/image003.jpg

Fall Pheasant Hunting, the way it ought to be.

 

Call Mark 218.821.1295
218.829.4736
 EMAIL for More Info
Ó Daybreak 2017