Cock Ala Crock
Ingredients:
(1) pheasant de-boned
(1) 8 oz. package frozen mixed vegetables
(2) cans cream of potato soup
(+)pepper to taste
Directions: Combine all ingredients in a crock pot.
Cook on high for (4) hours.
Serve over a freshly baked biscuit.
Ingredients:
(1) pheasant de-boned
(1) 8 oz. package frozen mixed vegetables
(2) cans cream of potato soup
(+)pepper to taste
Directions: Combine all ingredients in a crock pot.
Cook on high for (4) hours.
Serve over a freshly baked biscuit.
Tasty Recipes
Pheasant Nachos
Ingredients:
(.5)bag of nacho chips
(2) pheasant breasts
(2) limes
(1)bag cheese
(+)salsa, lettuce, black olives, sour cream, etc.
Directions:
Prick holes in pheasant with fork. Marinate in lime juice for
(6) hours. Grill pheasant. Cut pheasant in small pieces and
scatter over nacho chips in a 9x12 baking dish. Top with
cheese and cook uncovered in oven at 350 degrees for (15)
minutes or until cheese is melted. Serve with salsa, shredded
lettuce, black olives, sour cream, and whatever else you like
on your nachos. A great snack for football games!
Ingredients:
(.5)bag of nacho chips
(2) pheasant breasts
(2) limes
(1)bag cheese
(+)salsa, lettuce, black olives, sour cream, etc.
Directions:
Prick holes in pheasant with fork. Marinate in lime juice for
(6) hours. Grill pheasant. Cut pheasant in small pieces and
scatter over nacho chips in a 9x12 baking dish. Top with
cheese and cook uncovered in oven at 350 degrees for (15)
minutes or until cheese is melted. Serve with salsa, shredded
lettuce, black olives, sour cream, and whatever else you like
on your nachos. A great snack for football games!
Baked Pheasants in Gravy
Ingredients
.5 Cups of all purpose flour
.5 Cups of packed brown sugar
6 Pheasant or grouse breast halves
3 Tablespoons of butter
1 Can (10.75 oz) cream of celery soup
1 to 1 1/3 Cups of water
1 Cup chicken broth
1 Can (2.8 oz) French-fried onions
Mashed potatoes or hot cooked rice
Directions
In a large re-sealable plastic bag, combine flour and brown sugar; add pheasant
pieces, one at a time, and shake to coat. In a large skillet over medium heat, brown
pheasant on both sides in butter. Transfer to a greased 13 x 9 x 2 in baking dish.
Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered
at 350 degrees for 40 minutes. Sprinke with onions. Bake 5-10 minutes longer or
until juices run clear. Serve with potatoes or rice.
Yields 6 servings.
Ingredients
.5 Cups of all purpose flour
.5 Cups of packed brown sugar
6 Pheasant or grouse breast halves
3 Tablespoons of butter
1 Can (10.75 oz) cream of celery soup
1 to 1 1/3 Cups of water
1 Cup chicken broth
1 Can (2.8 oz) French-fried onions
Mashed potatoes or hot cooked rice
Directions
In a large re-sealable plastic bag, combine flour and brown sugar; add pheasant
pieces, one at a time, and shake to coat. In a large skillet over medium heat, brown
pheasant on both sides in butter. Transfer to a greased 13 x 9 x 2 in baking dish.
Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered
at 350 degrees for 40 minutes. Sprinke with onions. Bake 5-10 minutes longer or
until juices run clear. Serve with potatoes or rice.
Yields 6 servings.
WHITE CHILI
Ingredients
3 cans white navy beans with liquid (or great northern beans in jar)
3 cups water
3 chicken bouillon cubes
1 can (4 oz) chopped green chilies
1-1/2 1bs boneless skinless chicken breast
2 cups chopped' onions
2 tbl minced garlic
2 tbl olive oil
2 tsp. cumin
2 tsp oregano
1/4 tsp cayenne pepper
Directions
Cut chicken into bite size pieces. Boil chicken in water and add
bouillion. Saute onions and garlic in oil, then add chilies and herbs. Add
all to chicken pot. Simmer till thickness you like. We serve with dollop of
sour cream and crumbled tortilla chips.
Ingredients
3 cans white navy beans with liquid (or great northern beans in jar)
3 cups water
3 chicken bouillon cubes
1 can (4 oz) chopped green chilies
1-1/2 1bs boneless skinless chicken breast
2 cups chopped' onions
2 tbl minced garlic
2 tbl olive oil
2 tsp. cumin
2 tsp oregano
1/4 tsp cayenne pepper
Directions
Cut chicken into bite size pieces. Boil chicken in water and add
bouillion. Saute onions and garlic in oil, then add chilies and herbs. Add
all to chicken pot. Simmer till thickness you like. We serve with dollop of
sour cream and crumbled tortilla chips.
Pheasant Pot Pie
Ingredients
2 Pheasants (2 to 2.5 lbs)
4 Cups of water
1 Med Onion (quartered)
1 Stalk of celery cut in pieces
2 tbsp of lemon juice
1 garlic clove minced
1 package of frozen peas
.25 tsp of pepper
.25 tsp of worcestershire sauce
.25 tsp of nutmeg
.50 cups of all purpose flour
.25 cups of fresh parsley minced
1.5 cups of sliced carrots
1.25 tsp of salt
Pastry for pie crust
Directions
In a large saucepan or Dutch oven, place the pheasants, onions garlic,celery, water. bring to a boil and reduce heat, cover and simmer 1 hour or until tender. Remove pheasants and set aside to cool,
strain broth, discard everything except onions. Measure 3.5 cups of broth place in saucepan add lemon juice, salt, pepper worecestershire
sauce and nutmeg, stir and bring to a boil, remove 1/2
cup of broth add flour and stir, bring broth back to boil and add flour mixture, stir and until smooth, about 1.5 minutes, add veggies and shredded pheasant meat, mix well, and pour mixture into a 2.5
qt baking dish. Roll pie crust to fit top of dish press edges to dish and seal, cut small steam holes in top of crust. Bake at 425 for 35 to 40 minutes or until golden on top.
Ingredients
2 Pheasants (2 to 2.5 lbs)
4 Cups of water
1 Med Onion (quartered)
1 Stalk of celery cut in pieces
2 tbsp of lemon juice
1 garlic clove minced
1 package of frozen peas
.25 tsp of pepper
.25 tsp of worcestershire sauce
.25 tsp of nutmeg
.50 cups of all purpose flour
.25 cups of fresh parsley minced
1.5 cups of sliced carrots
1.25 tsp of salt
Pastry for pie crust
Directions
In a large saucepan or Dutch oven, place the pheasants, onions garlic,celery, water. bring to a boil and reduce heat, cover and simmer 1 hour or until tender. Remove pheasants and set aside to cool,
strain broth, discard everything except onions. Measure 3.5 cups of broth place in saucepan add lemon juice, salt, pepper worecestershire
sauce and nutmeg, stir and bring to a boil, remove 1/2
cup of broth add flour and stir, bring broth back to boil and add flour mixture, stir and until smooth, about 1.5 minutes, add veggies and shredded pheasant meat, mix well, and pour mixture into a 2.5
qt baking dish. Roll pie crust to fit top of dish press edges to dish and seal, cut small steam holes in top of crust. Bake at 425 for 35 to 40 minutes or until golden on top.
Chicken & Rice Casserole
Ingredients
2 Cups of cooked, cubed chicken
1 12oz jar Heinz Homestyle Classic Chicken Gravy
2 Cups of cooked rice
1 Cup of shredded cheddar cheese, divided
2 cups of frozen chopped broccoli, thawed
.25 tsp of garlic powder
+ Salt and pepper to taste
Directions
PreHeat oven to 350 degrees. Combine chicken, gravy, rice .5
cups cheddar cheese, broccoli and garlic powder in a medium
bowl. Season with salt and pepper to taste and mix well. Spread
evenly in 8x8 baking dish. Top with remaining .5 cups of
cheddar cheese. Bake 25-30 minutes until thoroughly cooked.
Serves 4-6
Ingredients
2 Cups of cooked, cubed chicken
1 12oz jar Heinz Homestyle Classic Chicken Gravy
2 Cups of cooked rice
1 Cup of shredded cheddar cheese, divided
2 cups of frozen chopped broccoli, thawed
.25 tsp of garlic powder
+ Salt and pepper to taste
Directions
PreHeat oven to 350 degrees. Combine chicken, gravy, rice .5
cups cheddar cheese, broccoli and garlic powder in a medium
bowl. Season with salt and pepper to taste and mix well. Spread
evenly in 8x8 baking dish. Top with remaining .5 cups of
cheddar cheese. Bake 25-30 minutes until thoroughly cooked.
Serves 4-6
Shake-n-Bake Pheasant
Ingredients
1 Pheasant (2 breast, 2 thighs)
2 Cans cream of mushroom soup
1 Package Shake-N-Bake (chicken)
.25 cups of Vegetable Oil
Directions
Rinse pheasant pieces, pat dry, coat with
Shake-N-Bake. In skillet, lightly brown
pheasant in vegetable oil. Pour cream of
mushroom soup into large crock pot and add
pheasant. Cook on high for 4 hours.
Ingredients
1 Pheasant (2 breast, 2 thighs)
2 Cans cream of mushroom soup
1 Package Shake-N-Bake (chicken)
.25 cups of Vegetable Oil
Directions
Rinse pheasant pieces, pat dry, coat with
Shake-N-Bake. In skillet, lightly brown
pheasant in vegetable oil. Pour cream of
mushroom soup into large crock pot and add
pheasant. Cook on high for 4 hours.