Pheasant Casserole

Pheasant Casserole

3 boned pheasants
1 bag plain potato chips
1 can Cream of Mushroom and Cream of Chicken soup
1 small can of mushroom pieces
1 small diced onion
seasoning

Cut pheasants into bite-size pieces, coat in flour, season and brown in a skillet with onion. Combine cans of soup, one can of water and mushrooms and heat in a pan. In a 9x13 pan place a 1/4 inch thick layer of crushed potato chips, then add a layer of the browned pieces of pheasant, then add another layer of crushed potato chips and pour soup mix over everything. Bake at 350 for 25 minutes.

Pheasant Wild Rice Soup

1 ½ cups fresh sliced mushrooms
½ cup each - thin sliced carrot, sliced celery, sliced onion
3 tbs butter
1 pt chicken broth
¼ cup each uncooked - wild rice and brown rice
½ water
1 cup half and half
2 tbs flour
1 cup milk
1 boned, cooked pheasant, cut to bite size chunks

In a large saucepan cook mushrooms, carrot, celery, onion in butter 10 minutes. Add mushrooms, chicken broth, both rices and water. Bring to boil and simmer 50 minutes. Stir in mixture of half and half and flour. Add milk and cooked pheasant and continue to cook until thickened.

Grouse Soup

by From Hunter's Challenge/MT HCBD
(Montana)

Clean and skin grouse. Be sure to remove any shot embedded in the meat. Remove breast and thigh meat, refrigerate for later.

In a large stock pot, combine one large onion (cut in half), one bulb of garlic, bones from the grouse, and if you have fewer than three grouse, add some chicken or turkey bones or chicken backs to give the broth more flavor (or add chicken bouillon). Cover with water and simmer several hours or overnight, adding water if necessary.

Strain the broth and discard the solids. Chill broth in the refrigerator. The fat will solidify and rise to the top. Scoop it off with a spoon and discard. Reheat broth to simmering and season to taste. Salt, pepper, and sage are good choices. Add diced grouse meat, vegetables. Other possible additions are lentils, brown rice, or noodles. Simmer until meat and vegetables are done.

Sesame Grouse

by Kate Miller
(Helena, MT)

Cube grouse or other game bird.

Heat fry pan with oil (canola, sunflower, or light vegetable oil). Test temp by putting a couple drops of water in oil. It will spatter when oil is hot enough.

In small bowl combine-
1 cup flour
3 Tbls sesame seeds
1 Tbls smoked paprika
1/4 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder
1/2 Can of Beer (or water) add more to get desired batter consistency

Dredge grouse in batter and fry in oil for 5 min turning occasionally. Serve on paper towel with your favorite honey-mustard sauce.