INGREDIENTS:

• 3 cups cooked diced game bird (Pheasant, Chucker, Quail or any combination)
• 4 strips bacon, cooked and crumbled
• 1 can (8oz) sliced water chestnuts, drained
• 2 ribs celery, thinly sliced
• 1 cup seedless green grapes, halved
• 3/4 cup mayonnaise
• 1 tablespoon parsley, fresh or dried
• 2 tablespoons finely minced green onions
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• dash Worcestershire sauce
• salt and pepper, to taste

PREPARATION:

Combine first game bird, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with game bird mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
For a luncheon dish, serve over slices of ripe avocado and lettuce leaves. Spread on crackers or make sandwiches.

By Pam Kempster

 INGREDIENTS:

• 2 c cooked diced pheasant or chukar
• ½ c diced onion
• 1 can chopped green chilies
• 1 c sour cream
• 1  ½ c shredded cheddar cheese
• 1 tbsp taco sauce
• salt & pepper
• Flour tortillas

PREPARATION:

Mix all ingredients together; spoon ¾ cup or more into flour tortilla and roll up.  Place filled tortillas side by side in a baking dish.  I use a 13 x 9 glass dish.

SAUCE INGREDIENTS:

• ¼ cup flour
• ¼ c margarine
• ¾ c water
• 1 can refried beans
• 1 8oz can tomato sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp chili powder

PREPARATION:

Mix flour and margarine in saucepan.  Add water to make a paste.  Add refried beans, tomato sauce, and spices.  Cook about 15 minutes, or until you have a thick sauce.  Spread over tortillas.  Cover with 1 ½ c more shredded cheese and  black chopped olives.

Bake at 350 for 20 to 30 minutes

I serve this with a side of white rice and it is always a hit.  Enjoy!

INGREDIENTS:

• 2 or 3 cups pheasants, chucker, quail or Grouse  (Meat shredded or diced)
• 6  cups of basic game bird stock or chicken stock
• 1 small package of baby spinach (More if you like)
• 4 cups of cheese tortellini (Fresh or dried)
• 1- 15oz can crushed tomatoes
• ½ table spoon dried Basil or fresh Basil chopped
• salt and pepper to taste

Preparation:

In a stock pot add stock, crushed tomatoes, game bird and basil. Bring to a boil and add tortellini. Cook until tortellini is tender. Reduce heat and stir in spinach until wilted and serve.

INGREDIENTS:

• 1-2 pheasants, chukar or grouse, quartered, or 4-6 quail halved
• 2 tbs. olive oil
• 1 1/2 tbs. minced ginger, or 1 tsp. ground ginger
• 1 tbs. fish sauce
• 1/2 tsp. black pepper
• 4-6 cloves garlic, minced
• 1 tbs. soy sauce
• 1/2 cup sugar
• 1-2 tsp. chili garlic sauce
• 1 tsp. MSG (optional)
• 1/4 cup chopped green onion tops

Preparation:

Sauté’ bird pieces in olive oil, with garlic and ginger, until almost done. Add soy sauce, fish sauce, chili garlic sauce, pepper, MSG, and sugar, in that order, stirring all the time. Continue cooking for 5-8 min. stirring well. Remove from heat, add green onions, and cover. Serve with steamed jasmine rice, and stewed cabbage or green beans.

INGREDIENTS:

• Legs and breast of 2 pheasant, skinned
• 1 cup flour
• 1/2 cup chopped parsley
•  2 cups honey
• 1 cup butter
• salt and pepper to taste

Preparation:

Fillet meat off of the breast and thighs. Cut the meat into pieces of the same thickness. Season the flour in a bowl with salt and pepper and dredge the pheasant meat in the mixture. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown the pheasant pieces and place in a lightly oiled 9×13 glass casserole. Sprinkle with parsley.

Add the honey and 1/4 cup butter to the skillet. Mix well until butter is melted and then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

INGREDIENTS:

• 4 boneless Pheasant Breasts
• 2 tsp Olive Oil
• 1 large, diced tomato
• 1 jar of prepared basil presto
• Salt & Pepper to taste
• 1 lb. of your favorite pasta

Preparation:

Cook your favorite pasta as directed. Turn grill on high heat. Remove skin from pheasant breasts, brush oil on both sides and season with salt & pepper. When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill another 2 more minutes. This will give nice grill pattern on meat.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Place pasta on plate, and top pasta with breast, and placed tomato basil pesto across breast.

INGREDIENTS:

• 2 or 3 pheasants or Grouse (Depending on size) cut and quartered
• 2 cans cream of mushroom soup
• 2 cans of water
• 1 can chicken gravy
• sautéed mushrooms and onions if desired
• 1 box stove top stuffing
• milk
• salt and pepper to taste

Preparation:

First in a skillet brown the game bird in a little olive oil and then add to crock pot. In pan drippings sauté onions and mushrooms. Add the mushroom soup, water and chicken gravy to the crock pot and stir. If the mixture seems dry add a little milk. Cook on low for 4 to 5 hours. Last 30 minutes add the stuffing mix

INGREDIENTS:

• 2 or 3 pheasants, chucker or Grouse  (Depending on size)
• 6 to 10 cups of water (Depending on size of your pot)
• 1 cup coarsely chopped celery
• 1 large onion quartered
• 2 carrots coarsely chopped
• ¼ teaspoon thyme
• salt and pepper to taste

Preparation:

In a large stock pot add all ingredients except spices. Bring to a boil. Add spices and then turn down to simmer and cover. Simmer approximately 2 to 3 hours until meat is falling off the bone. Remove the birds and debone and save meat for another recipe. Strain out vegetables and discard. Keep stock in refrigerator for up to 3 days or put in containers and freeze for use latter.

You can use the stock in many recipes in place of chicken stock or in place of water for a more flavorful recipe.

INGREDIENTS:

• 6 whole quail
• 6 – 6 oz cans of apricot nectar
• Serve with wild rice

Preparation:

Pre heat oven to 375 degrees. Pour ½ of nectar from each can in to a small sauté pan. Set cans with the rest of the nectar aside for later. On medium heat reduce the nectar until it thickens in the pan. Remove reduced glaze from heat and let cool for later. Take quail and open body cavity. Insert the ½ full can of nectar into the body cavity so you can stand the can upright with the quail on it. Place all quail on to a baking sheet and place into oven. Bake for 30 to 40 minutes until golden brown. Baste with reduced glaze last 5 minutes and again after removed from oven. Carefully remove the can (Will be HOT) from the quail and serve with wild rice.

 Can also be done on a barbeque for that smoky barbeque flavor.