I made Pheasant Alfredo tonight . No big deal sliced up six pheasant breasts and sautéed them in a little olive oil then took the pieces out , put them in a sauce pan with mushrooms and a jar of Prego Alfredo sauce . Also made Peña pasta to put it over . Wasn’t bad !

Classic PA Dutch fare especially if you make it with the correct recipe with a double crust. No crust = soup.

I will use my venison stroganoff recipe and substitute pheasant breast cut into chunks. I use wild mushrooms too instead of the store bought. Serve it over a quality egg noodle with plenty of sauce. Now I'm hungry and it's only 8:15 AM!! :shock:

Yeah Mike we've talked about that. Anyone who leaves pot pie open should be flogged publicly.

AMEN BROTHER, AMEN!! :clap:

Here's one I posted a while back. It's pretty good and easy.

https://parkerguns.org/forums/showthread.php?t=35875

That looks really good.... :bowdown:

Grilled up a handful of quail last night. Simple, coated in olive oil, seasoned with Cavenders, and a splash of Sweet Baby Rays honey chipotle sauce.

Nothing fancy, but they were excellent.

Joe, I like to marinate my quail and then do them up in a Traeger.

I thought about smoking them, maybe brine them first......:rolleyes: