Phesant and Quail pot pie....(-:

[Kenny Graft]

My young wife made us a wild rooster and quail pot pie from 1 rooster and two quail that I brought back from Kansas this past November. It was outstanding and yummy....SXS Ohio

[Kirk Pfeffer]

WOW! Looks great. That might be something that I can get the wife and kid to eat. I keep suggesting either quail or pheasant for dinner and can't get any takers if it's fried.

[charlie cleveland]

bet that pie did not last long look good....charlie

[John Dallas]

"My young wife" ? Do you also have an old wife?

[Dean Romig]

Hey......... Don't leave us hangin' Kenny - what's her recipe?





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[Harold Lee Pickens]

Nice Kenny, my wife enjoys my grouse and pheasant also. I smoke a lot of it and she always wants to put some out for our guests. My buddy Mike is leaving tomorrow for his third trip out to Kansas this year. Think I need to retire!

[Kenny Graft]

The recipe is from a cast iron cook book....I will get the info on the book and add a couple pictures of it. She also does a killer rooster stir-fry in a big cast iron wok...both ways are to die for!!! It makes me happy we can use the wild game brought to the table and really enjoy eating it too! SXS Ohio....(-:

[Dean Romig]

Thanks Kenny. I've got a bunch of grouse in the freezer I'd like to try in a pot pie.
I prefer my wild meat unadulterated because I just want to savor it by itself but a grouse pot pie sounds like it might be really nice.





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[Kenny Graft]

This may be still available, e-mail contact: CASTIRON@HOFFMANMEDIA.COM

[Dean Romig]

Looks like a good recipe - Thanks!
I might substitute chopped celery for the onions and garlic though.

Best, Dean





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[Kenny Graft]

Welcome to the old farts club.....soon you will need a blender...HA SXS Ohio

[Dean Romig]

Nononono... I love onions and garlic - I just don't want the flavor of the grouse to be overpowered.... but I do admit to nearing the 'old fart' stage. :bigbye:





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[Brett Hoop]

I heard tell so many grouse drop before your gun that you could experiment a little.

[Dean Romig]

Lies... all lies.

I feel pretty good if I'm able to drop two out of every five I shoot at.
That's the primary reason that I got a dog. As I age my reflexes and accuracy aren't what they were just a few years ago. At least a good dog will help eliminate lost cripples.






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[Kirk Pfeffer]

Thanks Kenny. I've got a bunch of grouse in the freezer I'd like to try in a pot pie.
I prefer my wild meat unadulterated because I just want to savor it by itself but a grouse pot pie sounds like it might be really nice..

Dean, so what's your favorite pheasant recipe?
Kirk

[Rich Anderson]

Try this if you like Mexican food.

Brown two filled breasts in a pan with some salt and pepper and a little Olive oil. Add one jar of salsa. I poke some holes in the meat with a fork to allow the salsa to seep in. Simmer over a low heat until meat is tender then add a Mexican cheese blend. I use a five cheese blend by Sargento. Let the cheese melt then serve over either rice or with tortia chips. If you make enough for two meals it's even better the next day.

[Dean Romig]

Dean, so what's your favorite pheasant recipe?
Kirk

I don't have one. It's been since about '78 that I've killed a wild pheasant and have never hunted released birds.

Back in the 60's my mother would cook all my pheasants and they were fantastic... but I never learned her recipe.




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[Russell E. Cleary]

Back to the young wife. Ah.....does she have a sister?

[tom tutwiler]

Back to the young wife. Ah.....does she have a sister?

Heck, does she have a mother? :)

[David Noble]

I have to compliment the pot pie. I'm sure it tastes as great as it looks!
And compliments on the great looking "Honey Pie" also!

[Kenny Graft]

I am blesses to have a beautiful young wife who does not mind working with wild game. And she really enjoys cooking....lucky me! SXS OHIO

[Richard Flanders]

I have three Griswold cast iron pans that never leave my stovetop, and my great grandmothers #8 dutch oven lives on an iron hook on a cross log above the woodstove. I make almost all of my food in cast iron of some sort. A good stir fry using any bird - pheasant, chukar, ruffie, sharptail, duck, you name it, is good. This pot pie recipe I will definitely have to try for some variety. A cast iron wok? Show us a picture of that. We discussed cast iron bread pans on the forum recently and shortly after that I was in McGuckens Hardware in Boulder Colorado and they had them in there, Lodge brand. First I've ever seen in person.