Bird recipe
Here's a recipe I got from a lady friend who trains retrievers and does the trials circuit for a living. She used to live in Alaska. I helped her buy a nice little Cub once and she ended up as a pilot/biologist for USFWS not long afterwards with all the ratings in the book.. She assures me that this is a very yummy recipe. I'm going to try it soon on either pheasant or chukar breasts or whatever bird part I can dig out of the freezer...
Patsy Martins sharptail recipe
Melt about 3 tablespoons of butter in a cast iron (of course) skillet. Saute 2 chopped cloves of garlic. Add stripped breasts. Saute until pink in middle. I know I don't need to tell YOU not to over cook them. Not sure when I added the mushrooms, but probably now. Then add good sherry, not a cheap one. Worth another trip to the store for the difference. Add 2-3 Tablespoons of sherry, saute lightly. Not sure if I used heavy cream of half-and-half. Add whatever you have to coat the breasts and mushrooms. Heat, but don't let it boil after you add the cream.
Domestic mushrooms probably won't have the same flavor combination as the wild ones, but it should still be good. If you ever get shaggy manes, run out and kill a sharp-tail to eat with them.
Probably should dress in your wool long johns to get the proper effect.
Last edited by Richard Flanders; 10-26-2009 at 12:42 AM..
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10-26-2009, 12:42 AM
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