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Pheasant in mushroom and white wine sauce

8 boneless and skinless breasts Sliced Mushrooms as desired
½ cup thinly sliced celery
2 cups heavy cream
1 cup white wine
2 TBL chopped scallots or sweet onion
2 TBL olive oil
1 TBL butter
Salt and pepper to taste
Combine ¼ cup flour, ½ t salt, ¼ t paprika.  Use this to lightly flour breasts and brown in olive oil on medium heat for 5-10 minutes.  Put in baking dish and set aside. In same pan, add more olive oil if needed, and  saute mushrooms, onions, and celery. When tender add white wine to pan and reduce by half. Add cream and reduce by half. Over medium heat, add butter, pepper, and if desired fresh rosemary to taste. Pour sauce over browned pheasant breasts, in baking dish,  and  bake uncovered at 325  degrees for an hour or until tender.

Bacon wrapped pheasant or shrimp appetizers

Shrimp - or- pheasant chunks ( or some of both)
Bacon
Horseradish
BBQ sauce
Directions:  Cook bacon half way or almost done. Slice shrimp or pheasant chunk and fill with horseradish. Wrap bacon around meat and secure with toothpick.  Bake in oven or cook on grill until almost done. Brush BBQ sauce on and finish baking until completely done.

Oven Cheesy Potatoes

Combine:
2# frozen hashbrowns, thawed
1 cup sour cream
2 cups grated cheese
¼ cup chopped sweet onion
½ cup milk
Salt and pepper to taste
Put in 9x13 sprayed baking dish or pan.  Top with 2 cups crushed cornflakes and ¼ cup melted butter.  Bake 45 minutes at 350 degrees uncovered.