ake the brine. Soak the pheasant in the brine overnight, but
he sausage.
When the pheasant is done marinating fill the
eady to cook, start the Traeger grill on smoke with lid
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.
Cut the pheasant breast into 36 pieces, and
egrees C).
Place the pheasant breasts into a baking dish
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
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.
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.
For the sauce:
Combine all ingredients in a small bowl; set aside.
For the stir fry:
Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
Add pheasant back to pan and heat through for a minute.
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.