Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Saute shallots in butter.
Add pheasants and saute until brown.
Pour brandy into ladle and remainder over pheasants, flame. Add bouillon, salt and pepper.
Arrange bacon over top and roast, uncovered, at 375\u00b0 for 45 minutes, basting frequently.
Stir cream and horseradish into juices, continue roasting 15 minutes more, basting frequently.
Serve with wild rice.
Yields 6 servings.
n roasting pan. Dredge the pheasants in 2 tbsp of the
late to drain.
Rub pheasants with butter inside and out
over medium heat, brown the pheasants in the safflower oil on
Brown pheasants in oil.
Place in a casserole dish.
Pour brandy over and ignite.
Add carrots, onions and herbs.
Cover and cook 90 minutes at 320\u00b0.
Remove pheasants.
Add cream to gravy and serve over the pheasants.
Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.
Fry the pheasants like chicken.
Put in baking dish.
Mix other ingredients and pour over the pheasants.
Bake a 325\u00b0 for 1 hour.
To prepare:
In small heatproof bowl, cover apricots with boiling water and soak 10 minutes.
Drain apricots and cut into quarters.
In a small sauce pan, simmer wine, liqueur, lime juice and sugar for 5 minutes.
Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
Salt and pepper pheasants inside and out, then put 1 tablespoon butter inside each cavity.
Place in roasting pan with 3/4 cup water.
Roast in preheated 350\u00b0 oven for 1 hour.
Cook onion in butter until tender; add wild rice, water and salt.
Cover and cook until rice is tender, 35 to 40 minutes.
Add mushrooms and sage.
Season cavity of pheasants with a little salt; stuff with rice mixture and tie legs to tails.
Place bacon over breast.
Roast in 350\u00b0 oven for 1 to 2 1/2 hours, depending on size of bird.
Clean pheasants, cut into serving portions and cover with water in stockpot.
Add carrots, onions, and cabbage; cook slowly until nearly tender.
Add potatoes and butter; season to taste with salt and pepper.
Cook until meat and vegetables are tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot stew and cover the pot tightly.
Cook for 15 minutes without lifting the cover.
Brown pheasants in skillet in small amount of butter.
Place browned pieces in a 2-quart ovenproof casserole dish.
In saucepan, combine soup, mushrooms and almonds.
Stir until smooth.
Pour over pheasant.
Cover and bake in 300\u00b0 oven for 2 1/2 to 3 hours.
May substitute chicken.
Quarter pheasants or half quail.
Dip in seasoned flour and brown in butter.
Set aside.
Saute mushrooms, almonds, onion and celery in butter.
Place game in Dutch oven over sauteed mixture. Cover and bake at 350\u00b0 for 1 1/2 hours.
Add cream, salt, pepper and sherry.
Cover and bake an additional 30 minutes or until birds are tender.
(Can cook in glass dish, just watch closer.)
Rinse pheasants with cold water and pat dry with paper towels. On a pie plate, combine flour, cornmeal, salt and pepper.
Dredge meat in the flour mixture using fingertips to pat coating on the meat.
Let stand 5 minutes.
Stew pheasants until tender.
Add chopped carrots, turnips, onions, potatoes, mushrooms and parsley.
Add water, if necessary, to make about 1 quart of stock.
When veggies are tender.
Serve at once.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
Bring liquids, sugar, salt and spices to a boil, stirring frequently.
Boil 3 minutes.
Pour over vegetables.
Mix well, cover and refrigerate.
Keeps forever and improves with age.
Shred or chop cabbage.\tSlice onion and pepper thin.
Add sugar.
Bring to a boil the vinegar, oil, celery seed and salt. Pour over cabbage.\tCover and let this sit for 6 hours.
Mix. Keep forever in refrigerator.