Place the salt pork on the pheasant breast. Secure with kitchen twine. Heat the butter in a Dutch oven or flame proof metal casserole over medium-high heat. Brown the pheasant all over in the butter. Cover and simmer over medium-low heat for 15 minutes. Add the apples, sour cream, salt and pepper to pan. Stir …[Read More]
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Debone the pheasant, reserving and chopping the giblets. Cut the meat into thin strips and brown in 2 tablespoons of the butter in a pot. Add water to cover and salt to taste. Simmer over low heat for about 35 minutes or until half cooked. Add the undrained mushrooms and 1 1/2 quarts chicken broth. …[Read More] Combine the pheasant and milk in a large bowl and refrigerate for 30 to 45 minutes. Fry the bacon in a skillet, reserving drippings. Remove the meat from the milk and coat with bacon drippings and pepper jelly. Start a charcoal fire in a water smoker. Add water and the bouillon cubes to water pan. …[Read More] Place the apples in the cavity of the goose. Place the goose on a rack in a roasting pan. Roast at 350 degrees for 20 minutes per pound. Combine the applesauce, jelly, cinnamon, nutmeg and corn syrup in a saucepan and mix well. Cook over low heat until the jelly is melted and mixture is …[Read More] Split the goose breast lengthwise. Rub the goose with salt, black pepper and red pepper. Make small slits in the breast. Insert 4 of the garlic cloves and two-thirds of the onions into slits. Place goose on a rack in a large pot with oil and 2 cups of the water. Cover, bring to a …[Read More] Rinse and dry the goose inside and out. Cut off the neck and wing tips and reserve. Sprinkle the goose inside and out with garlic salt and paprika. Place on a rack in a roasting pan. Roast, uncovered, at 325 degrees for 1 hour or until golden brown and fat melts into the bottom of …[Read More] Melt the margarine in a large deep skillet or Dutch oven over medium-high heat. Add the lemon juice and Worcestershire sauce and mix well. Heat the mixture until very hot. Add the dove and brown them in this mixture. Reduce heat to low and simmer, uncovered, for 1 hour. Add salt and pepper. To serve, …[Read More] Coat the dove with flour. Brown in hot oil in a large ovenproof skillet. Remove dove and drain excess oil from skillet. Add the consomme, carrot, onion, celery and sherry and cook until slightly thickened, stirring frequently. Add the dove and bake at 325 degrees for 1 hour. Serve with brown rice pilaf. Makes 4 …[Read More] Roll the dove in flour seasoned with salt and pepper. Brown in hot oil in a large skillet. Drain off the drippings. Place the dove in a 2-quart baking dish. Combine he water, soup, celery and wine in a bowl and mix well. Pour over the dove. Bake, covered, at 350 degrees for 45 minutes. …[Read More] Cut the duck meat into strips. Coat with a mixture of flour, salt, pepper and sage. Brown in 1/2 cup hot butter in a heavy skillet over medium heat. Remove the meat. Add the mushrooms, onion and celery to skillet. Cook until tender, stirring occasionally. Add the duck, bacon, thyme, garlic salt and 1/4 cup …[Read More] |
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