Katharina Redlin’s Pheasant

Soak dressed pheasant in salt water for a couple of hours to remove gaminess. (Variation: You might consider brining your bird.) Cut pheasant into serving pieces and sprinkle with salt, pepper, and paprika. Dredge in flour. Brown pieces in lard using a cast iron skillet. Dissolve one tablespoon cornstarch in one cup Carnation evaporated milk. Pour into skillet along with browned pheasant pieces. Stir to pick up browned bits and thicken. Cover skillet and put in 325 degree oven for 40 minutes.

Scalloped Pheasant

from Cooking the Sportsman’s Harvest
1 pheasant, steamed until tender. Drain and save the broth.
Gravy:
1 qt. liquid (broth)
5 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Dressing:
1 1/2 quarts bread crumbs
3/4 cup melted butter
1 1/2 tsp. sage
3/4 tsp. salt
1/4 cup liquid or broth
2 tbsp. chopped onion

Make gravy using broth, flour, salt, and pepper. Make dressing of bread crumbs, melted butter, sage, salt, liquid, and onion. Cube the cooked pheasant and toss lightly with dressing. Place in a greased baking dish and pour gravy over top. Bake in 350 degree oven for 30 minutes or until brown. Freezes well.

Pheasant Tetrazzini

from Cooking the Sportsman’s Harvest
Pheasant
1 tsp. salt
Water to almost cover meat

Cut up pheasant and cook until tender. Pour off and save broth. Remove bones and dice pheasant.

3 cups pheasant broth
1 1/2 cups noodles
1/3 cup chopped onion
1 cup chopped celery
1 1/2 tbsp. chopped green pepper
2 tbsp. chopped parsley
salt and pepper
3 cups cooked, diced pheasant
1/2 can mushrooms
3/4 cup canned tomatoes
3/4 cup cream of cheddar soup
2 tbsp. butter
1/2 cup bread crumbs

Cook noodles, onions, celery, green pepper, and parsley in pheasant broth. Season with salt and pepper. Place a layer of cooked noodles in greased casserole. Cover with a layer of pheasant, 1/2 of mushrooms, 1/2 of tomatoes, and 1/2 of soup. Add remaining pheasant and mushrooms, tomatoes, and soup. Melt butter in separate pan, add bread crumbs, and mix well. Place the crumb mixture over top of casserole. Bake at 350 degrees.