UPLAND STIR FRY
Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice.
Provided by Chocolatl
Categories Pheasant
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place baking mix and pepper in a large plastic zipper bag, and shake well.
- Combine pheasant and eggs in a large bowl and stir well to coat.
- Remove pheasant with a slotted spoon and place in bag with baking mix.
- Shake well to coat.
- Remove pheasant. Discard any remaining baking mix and eggs.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add carrots. Cook, stirring, 2 minutes.
- Add green pepper and onion and cook, stirring, 1 minute.
- Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
- Remove vegetables and set aside.
- Add remaining oil to pan and heat over medium-high heat.
- Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
- Combine chicken broth and teriyaki sauce.
- Pour over meat in skillet.
- Return vegetables to pan, and cook just until heated through.
VENISON SWISS STEAK
Got this from a 1989 NAHC Wild Game Cookbook. Easy to make and very tasty. Quick bow hunter tip: How to make a inexpensive wind indicator. "Air flow indicator" is a fancy name for an eight inch length of sewing thread tied to your bow's upper limb tip and used as a fast indicator of the direction of flow of a light breeze. It is not essential, but it can be valuable. Always pay attention to wind direction.
Provided by Catnip46
Categories Wild Game
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Pound steaks on both sides.
- Add seasonings to flour. Dredge meat in flour mixture.
- Melt butter in large skillet or kettle
- Add steaks, brown on both sides.
- Slice onions and add to meat.
- Cook until brown.
- Add tomatoes, wine, Worcestershire sauce and garlic.
- Pour into casserole dish.
- Cover and bake in oven 2-3 hours or until meat is tender.
- Last 5 minutes add sliced mushrooms.
- TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.
WILD ALASKAN GROUSE WITH BLUEBERRIES
When I was little, my dad would often come home having bagged wild duck or pheasant, but rarely grouse. I've had grouse since then, though. Wild grouse is a great treat! This recipe is adapted from one that was in "Alaska Magazine."
Provided by Uncle Dobo
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well.
- Preheat oven to 425 degrees F.
- Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later.
- In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don't forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like.
- Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes.
- Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture.
- While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there's not enough juice for your taste you can add a little unsalted chicken stock, but you don't want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper.
- When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens.
- Makes 4-6 servings.
- Note: there's a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I'd always prefer to use fresh over dried.
Nutrition Facts : Calories 213.4, Fat 18.2, SaturatedFat 4.8, Cholesterol 11.4, Sodium 31.7, Carbohydrate 14.2, Fiber 1.9, Sugar 9.7, Protein 0.7
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