2 pheasant, quartered
4 slices bacon, diced
1 c. chopped celery
1 medium onion, diced
1 tbsp. chopped garlic
2 bay leaves
2 c. pheasant stock (or substitute chicken stock)
1 c. white wine
2 tbsp. butter
½ lb. sliced mushrooms
¼ c. fresh chopped parsley
cornstarch

Directions

Preheat oven to 325 degrees. Rinse pheasant and pat dry with paper towel. Salt and pepper the meat. In a large sauté pan over medium heat, cook bacon, celery, onion, and garlic until lightly browned. Place bacon mixture in Dutch oven; add bay leaves, stock, and white wine. Return sauté pan to heat and add butter. Brown off the pheasant quarters on each side and place in the Dutch oven with the sauce. Add mushrooms and parsley and cover. Place in oven and bake for 90 minutes or until the pheasant meat is tender. Remove pheasant to platter and thicken sauce with cornstarch to desired consistency.

Directions

Preheat oven to 325 degrees. In a skillet, heat oil. Add pheasant, cook, turning until golden brown on each side. Transfer to a shallow casserole dish. Return skillet to heat. Add onion and garlic and cook until lightly browned. Add wine, stock, tomatoes, tomato paste, peppers, basil, and salt and pepper. Over low heat, bring tomato mixture to a boil. Pour over pheasant and cover. Bake 90 minutes or until pheasant is tender. Serve over pasta.

2 tbsp. Butter
1 onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
2 ½ c. sliced mushrooms
¼ c. all-purpose flour
¾ c. pheasant stock
1/3 c. white wine
¾ lb. cooked diced pheasant meat
1 c. whole kernel corn
¼ c. heavy cream
2 tbsp. Chopped fresh parsley
1 prepared piecrust
salt and white pepper to taste

Directions

Preheat oven to 375 degrees. In a large pan over medium heat, melt butter. Add onion, celery, and carrot, and sauté until tender. Add mushrooms and cook until softened. Stir in flour and cook one minute. Add stock and wine. Bring mixture to a boil. Reduce heat and fold in pheasant, corn, cream, and salt and pepper. Transfer pheasant mixture to a 9 inch-round, ovenproof dish. Cover mixture with piecrust, cutting away any excess. Bake 25 minutes or until pastry is golden brown.

2 whole pheasant
1 onion, quartered
2 carrots, cut in ½ inch pieces
4 stalks celery with leaves, cut in half
2 bay leaves
10 peppercorns
8 c. water

Directions

Place pheasants in a stockpot with remaining ingredients and simmer for approximately 90 minutes. Remove pheasants from the pot. When cool enough to handle, pull the meat from the bones and return bones to the pot. Continue to simmer the stock for four to five hours. Strain and cool stock. The cooked pheasant meat can be used in soups, salads, sandwiches, nachos, or any other dish calling for cooked chicken.

Directions

Preheat oven to 325 degrees. Rinse pheasant and pat dry with paper towel. In a large sauté pan, melt butter and cook pheasant until browned. Add salt and pepper, garlic, onions, and mushrooms, and sauté for 2 minutes. Add soup and stir to coat. Pour in sherry and add paprika. Stir. Place pheasant mixture into casserole dish and cover tightly. Place in oven and bake for 90 minutes. With a slotted spoon, remove pheasant and transfer to a platter. Stir half-and-half and sour cream into sauce, making sure to blend well. Spoon sauce over pheasant and serve immediately, accompanied by the cooked noodles.