Date: Saturday, November 01, 2008
There is nothing more satisfying then sitting down to a meal that you have harvested for yourself. If you have pheasants in the freezer, you should be sure to thank your favorite 4-legged hunting buddy by giving them a share of your wild game supper. The following are 2 recipes shared by our Pheasants Forever Chapter 630 members. You can substitute grouse or chicken depending on your luck in the field so far this fall.
Remember that small game season resumes after rifle deer season ends!
Pheasant with Cream Cheese
Pound the debone breast meat of a pheasant flat. Soften a package of Philadelphia cream cheese and mix with some chopped onion and hot or mild peppers. Spoon this mixture on to the flatten meat. Roll it up and wrap it with bacon. Secure this with a tooth pick. Grill or bake for 10 minutes or to your liking. How could anything wrapped in bacon be bad?
Oven Fried Pheasant
Heat the oven to 350F. Debone 2 pheasants and cut or pound the meat until it is all about the same thickness so that it will cook fast and be finished about the same time. Put this in a baking dish. Mix 1/2 cup mayonnaise and 1/4 cup grated parmesan cheese and spread this paste on the meat. Sprinkle with seasoned bread crumbs. Bake for 30-40 minutes at 350F or until the meat is done and bread crumbs are brown. This is the favorite pheasant recipe at our house.
Would you like to share your favorite recipe? Please email them to email@example.com.
There is no monthly meeting for December 2008. Enjoy deer season, Christmas and the New Year. Our next meeting will be January 12, 2009 at 7:00 PM at the Capital City fire hall on Front Street in Ridgway, PA. Election of officers will be on the agenda for this meeting. Visit our web site at http://www.northcentralpapf.org/ for meeting dates, hunting information, recipes and more. For information, call Jane at 814-772-4604.