Pheasant
Wash pheasant well. Salt and pepper. Line Dutch oven with tin foil and place bird in center. In a bowl, mix wine, marmalade, cinnamon and nutmeg. Pour over bird. Cut... Flour bird lightly. Salt and pepper. Slice 1/2 stick butter. Cover with thin layer of onions. Arrange pheasant on onions, then cover pheasant with a thin layer of onions and... Remove feathers. Skin and split the bird by cutting along the full length of the back bone with a sharp knife. Spread open and clean out. Cut breast bone in... Saute sausage and drain off grease. Saute mushrooms and onion in sausage grease. When nearly done, add water chestnuts. Squeeze lemon juice over mixture. Cook rice according to package. Make... Cut off necks of birds close to bodies, leaving neck skin on to help hold the stuffing. Remove pin feathers; singe if needed. Rinse inside and out in warm water;... Rub inside with butter. Sprinkle with salt. Place strips of bacon on bird. Bake, uncovered, in slow oven at 325° until tender, about 1 hour. Baste often.... Parboil pheasant. Combine onion, mushrooms and celery with milk. Mix in soups and desired chunks of pheasant. Heat over low heat. Serve over drop (Bisquick) biscuits.... Clean bird; cut for frying. Combine flour, 2 1/2 teaspoons salt and pepper. Place in paper bag with pieces of bird; shake. Melt butter in covered skillet; brown pheasant. Pour... Brown pheasant in butter in Dutch oven or iron skillet. Salt and pepper to taste. Place in a small roaster or leave in a Dutch oven. Add grapes and wine.... Parboil pheasant for 10 minutes. Take all meat off bones and set aside. Cook rice and remaining ingredients, except mushrooms and sour cream. When all the liquid... Dredge pheasant quarters in flour seasoned with salt and pepper. Heat oil in large, heavy skillet or Dutch oven and brown. Remove bird from pan. Add more oil, if necessary,... Wash pheasant and pat dry with paper towel. Sprinkle on both sides with paprika. Heat 2 tablespoons of margarine in a skillet and cook pheasant until well browned on both... Cook onion in butter until tender; add wild rice, water and salt. Cover and cook until rice is tender, 35 to 40 minutes. Add mushrooms and sage. ... Roll pheasant pieces in flour and brown in small amount of butter or oil in heavy skillet. Line the bottom and sides of a casserole with tomato slices. Place pheasant... 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... Mix ingredients in paper bag. Heat in large heavy skillet over medium gas flame (325° to 350° dial setting on controlled burner), 1/4-inch melted shortening. Shake in paper bag until... Rub goose with salt and place on rack in shallow pan. Roast in moderate gas oven (325°) for 25 minutes per pound. After goose has roasted about 1 hour, prick... Soak pheasant overnight in salt water. Next day season pheasant with salt, Accent and pepper by hand rubbing into flesh. Tie legs together. Heat 14-inch Dutch oven with 16 coals on top... Saute onions, mushrooms and pheasant; add water chestnuts. Cook rice according to package directions. Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper. ... Pour oil in skillet and heat. Brown doves at medium temperature for about 3 minutes on each side. Remove from skillet and place in casserole.|| Chop 2 cups of onions... |