Here are my three favorite Pheasant recipes: I love Number 1 best of all:

Breast of Pheasant /w Grapes & Pine Nuts - (TIO PEPE style)
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Servings: 6

3 (2-pound) pheasants
1/2 cup olive oil
6 cloves garlic -- peeled and chopped
1 tablespoon soy sauce
1 cup heavy cream
2 cans cream of mushroom soup, condensed -- (10-ounce cans)
8 ounces fresh mushrooms
8 ounces butter
4 ounces flour
4 ounces pine nuts
8 ounces green grapes -- cut in halves
4 shallots
4 fluid ounces dry sherry

STEP ONE: Preparation of the Pheasant--
With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if possible.

STEP TWO: Preparation of the Dish--
Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute over low heat until light brown. Remove from skillet and place pheasant on a heated platter.

Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants.

Serve with fettuccine.

Roast Pheasant with Wild Rice in foil
Recipe By: Mildred Evans Warren; The Art of Southern Cooking
Servings: 6

2 (2 1/2lb each) pheasants -- cleaned & dressed
3 tablespoons bacon drippings
5 tablespoons butter
1 cup wild rice -- cook as directed
1 4oz can sliced mushrooms -- drained
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
For Pheasant Gravy:
Pheasant back, wings, and neck
3 cups water
1 each chicken bouillon cube
1 medium onion -- quartered
1 stalk celery with leaves -- leave whole
browned flour -- see directions
salt and pepper -- to taste

Preheat oven to 350 degrees F.

Cut pheasants into serving pieces, as for broiling chicken.

Brown in bacon drippings and 3 tablespoons butter.

Cook rice as directed on package.

Brown mushrooms in remaining butter and add to rice.

Mix in seasonings and ginger.

Place a large piece of foil on cookie sheet, put rice mixture on it, and top with pheasant pieces. Seal foil.

Bake in moderate oven for 1 3/4 hours. Open foil and bake 15 minutes longer to crisp pheasant.
Serves 6 to 8.

Gravy For Pheasant

Simmer pieces of pheasant in water with bouillon cube, onion, and celery.

To brown flour, place dry flour in dry skillet and stir until golden brown.

Thicken broth with browned flour to make gravy. Add salt and pepper to taste.
Serves 6.

Source: The Art of Southern Cooking; Mildred Evans Warren
Posted to rec.food.recipes by Nita Holleman
Copied by Tom Shunick - A Westminster Receptarist - October 10, 2003

Stuffed Roast Pheasant
Recipe By: Helen Jolly Posted to Prodigy Food BB
Servings: 4

1 (3-4lb) pheasant
1/2 pound bulk sausage
1 each tart apples -- peeled and chopped
1/4 cup chopped parsley
1 each egg -- well beaten
salt and pepper -- to taste
3 slices bacon
1/2 cup sherry
1 tablespoon red current jelly
1 1/2 tablespoons fresh lemon juice

Wash pheasant and pat dry. Mix sausage meat with apple, parsley and egg. Season with salt and pepper. Stuff bird with this mixture. Cover breast of bird with bacon. Place bird on a rack in a shallow roasting pan. Roast in preheated 350~ oven for 1 hour, or until bird is Almost tender. Pour off excess fat. Mix remaining ingredients and pour over bird. Baste with pan juices several times, and continue roasting for 15 minutes, or until bird is tender.

NOTES : Copied by Tom Shunick 1/12/97