My Moms Boneless Birds Recipes

Steps:

• Pound meat to about ¼ inch thick, and cut into 8 pieces.
• Season with salt and pepper.
• Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece.
• Roll up and fasten with toothpicks or string.
• Roll each in flour.
• In a large frying pan melt butter, and brown rolled meat.
• Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed.
• Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth.
• Serve with mashed potatoes.

Steps:

• Birds:.
• Mix all the ingredients (not for the sauce), except for the uncooked bacon. Mix with your hands, and mix and mix, until everything is thoroughly blended.
• Cut the bacon with a pair of scissors, in tiny bits/pieces.
• Shape "birds" with your hands, into sizes that are about 5 or 6 inches long. Make a dent in the middle and insert 2 or 3 of the tiny bacon pieces.
• Fry your birds in oil/margarine on a low to medium heat. Turn the birds and let them brown evenly. You may have to adjust your burners as you want the birds to have a wonderful and even brown color on the outside, as well as be cooked on the inside.
• You will probably have to fry them in batches unless you have a very large frying pan.
• Remove the birds. Add to drippings in pan:.
• the sour cream, the undiluted can of soup, and mix well. Thin out your sauce with the milk, depending on how thick you wnat it. Put your birds back into the sauce and let simmer on very low heat, until heated through.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
• Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
• Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
• In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
• Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
• Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.