Pheasant/Quail recipes....

[Phil Yearout]

My wife does this; I really like it...

Creamy Pheasant Breasts

8 skinless pheasant breasts
8 slices Swiss cheese
1 can cream of mushroom or cream of chicken soup (I like mushroom or half & half)
1/4 cup dry white wine (Chablis, Sauterne or Chardonnay, not cooking wine)
2 cups crushed seasoned stuffing mix
1/2 cup melted butter

Arrange breasts in shallow baking dish. Place slice of cheese on each breast.
Mix soup and wine (we like to increase the soup and wine a bit since pheasant breasts can be dry) and spoon evenly over breasts. Sprinkle stuffing mix evenly over all and drizzle melted butter over top. Bake uncovered at 350 for 50 minutes or until done.

Serve with wild rice and French cut green beans, and the rest of the wine!

Works with whole deboned quail too.



Oops; looks like I went with red wine this time...

[6pt-Sika]

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 !