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SOUTH DAKOTA ROAST PHEASANT

Printed from COOKS.COM

1 pheasant, cut into serving pieces
1 tsp. salt
1/2 c. cooking oil
White cooking wine (opt.)
3/4 c. flour
1/4 tsp. pepper
1 c. sweet or sour cream

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 hours or until tender. Add water as needed; baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor.

ROAST PHEASANT WITH PURPLE PLUM SAUCE

Printed from COOKS.COM

2 young pheasants
1 onion, halved
2 stalks celery
2 apple slices
4 bacon slices
Salt
Pepper

Place onion, celery, and apple slices inside birds, 2 strips bacon over each breast. Season with salt and pepper. Roast at 350 degrees for 2 hours, basting with Plum Sauce during last half hour of roasting. Serve remaining sauce in sauce boat. Serves 4-6.

PLUM SAUCE:

1 (1 lb.) can purple plums
1/4 c. butter
1/4 c. chopped onion
3 tbsp. lemon juice
1/4 c. brown sugar
2 tbsp. chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. ginger

Drain plums and reserve liquid. Remove pits from plums and puree in blender. Melt butter in small saucepan; add onion and saute until golden. Stir in remaining ingredients, including plums and liquid. Simmer 30 minutes.

ROAST PHEASANT WITH WILD RICE DRESSING

Printed from COOKS.COM

2 (2 or 3 lb.) dressed pheasants

1 1/2 c. chicken stock

1 bay leaf

1 c. wild rice

2 c. water

1/4 tsp. salt

1/4 c. butter, melted

1 c. thinly sliced onion

1 c. thinly sliced celery

3 tbsp. butter

3 c. dry bread cubes

2 tsp. snipped parsley

1 tsp. leaf sage, crushed

4 strips bacon

Run cold water over wild rice in strainer for 1 minute, lifting rice to rinse well.

In medium saucepan, combine wild rice, 2 cups water and salt. Bring to boiling. Reduce hat and cover; simmer 40-50 minutes or until done and most of liquid is absorbed.

In large skillet, cook and stir onion, celery in 3 tbsp. hot butter until vegetables are tender but not brown.

In large mixing bowl, combine 1/2 cup stock, wild rice, onion and celery mixture, bread cubes, parsley and sage.

Rinse pheasants, pat dry. For each pheasant, season body cavity with salt. Lightly spoon dressing into body cavity. Tie legs securely to tail with string. Pull neck skin over stuffing; fasten to back of bird with skewer. Twist wing tips under.

Place birds, breast side up on a rack in a shallow roasting pan. Lay 2 pieces of bacon over breast of each pheasant. Roast in 350 degree oven 1 1/2 - 1 3/4 hours or until done. A meat thermometer inserted into thigh should register 180-185 degrees.

Place any remaining dressing in a casserole, cover and refrigerate. Add covered casserole to oven the last 30 minutes of roasting. Cover birds, let stand for 15 minutes before carving.