).
Prepare the pheasant breasts to be stuffed by cutting a
Rub goose with salt and place on rack in shallow pan.
Roast in moderate gas oven (325\u00b0) for 25 minutes per pound.
After goose has roasted about 1 hour, prick skin so fat will run out. Pour off fat as it accumulates.
If dressing is desired, follow directions for Stuffed Roast Duck.
he sausage.
When the pheasant is done marinating fill the
Salt and pepper bird outside and inside and then dress bird with bacon strips.
Combine stuffing ingredients, stuff bird, tie the legs so the stuffing won't fall out and then grill over a medium fire until done.
Depending on the size of bird, time will vary.
A good rule is that when you can turn the leg bone easily in the socket, the bird is cooked.
Cut the pheasant breast into 36 pieces, and
Season the pheasant with salt and pepper and
Marinate the pheasant breasts over night (or for
Skin the pheasant and wash.
Put pheasant in a large bowl with
Over medium heat, melt margarine in a 10-inch skillet.
Add pheasant pieces, onion, celery, wine and water.
Sprinkle on basil, paprika and pepper.
Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet.
Add cornstarch and sour cream to drippings; stir until thickened.
Pour over pheasant.
Serve over dumplings or noodles.
Thoroughly salt pheasant inside and out.
Fill cavity with bay leaf and celery leaves.
Wrap pheasant breast with bacon.
Secure in place with string.
Place pheasant in roaster.
Pour salad oil over pheasant.
Add mushrooms and onion slices.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Turn pheasant at 30 minute intervals, basting with drippings from pan.
Place on platter; remove string, celery leaves and bay leaf.
Garnish with spiced apples and parsley.
egrees C).
Place the pheasant breasts into a baking dish
stir in the pheasant strips. Remove the pheasant strips from the egg
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay
Place pheasant in ungreased square 9 x 9 x 2-inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika. Cook, uncovered, in a 350\u00b0 oven, spooning sauce onto pheasant occasionally until done, 1 1/2 to 2 hours.
After cooking pheasant 1 hour, sprinkle again with paprika.
Place pheasant in large kettle and cover
egrees C).
Season the pheasant breasts on all sides with
nd set aside. Rub the pheasant inside and out with salt
Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.
oil in a pot; add pheasant, carrots, and celery and boil
Cut pheasant in half.
Place each half on a piece of heavy-duty foil large enough to wrap around loosely and double seam over.
Place 1 tablespoon of butter on top of each.
Sprinkle with garlic salt, a little pepper and parsley.
Wrap each pheasant half leaving space above pheasant, also leaving an opening at one end.
Pour 1/4 cup of beer into opening and seal tightly.
Place foil-wrapped pheasant on cookie sheet.
Bake at 350\u00b0 for 45 minutes.