Dakota Country Magazine October 2016 Edition - Page 22

Dell Hankey A As I’ve mentioned before, pheasant is my favorite bird -wonderful game meat that can be prepared in so many different ways and is always good. It’s like walleye. You can’t cook it wrong. Pheasant Supreme Pheasant cut up in serving pieces 5 bacon slices, fried crisp and crumbled 1 can cream of chicken soup 1/2 soup can water 1 medium onion, chopped 1/2 tsp. thyme 2 tbsps. white grape juice or white wine 1/2 carton Half and Half Salt/pepper to taste Welcome to the Cedar Inn Restaurant Hwy 2 West Devils Lake, ND Dail y Specials! Friday - All you can eat walleye! 4:00 - 9:00 pm Thursday - All you can eat BBQ ribs! 4-9:00 pm (701) 662-8893 Try our own Cedar Sausage breakfast special! Page 22, Dakota Country, October 2016 A time for pheasant In a large skillet, fry bacon until crisp. Remove to a bowl. Brown pheasant pieces in drippings. Blend water and soup in a bowl. Pour over pheasant pieces in skillet, add onion, white grape juice and seasonings. Cover pan, reduce heat and simmer 1 hour or until tender. Turn pieces over and stir occasionally. Before serving, remove meat to a serving dish. Add the Half and Half into pan juices, stir to blend, heat until hot but not boiling. Sprinkle crumbled bacon on top. A side of egg noodles is always nice with this. Roast Pheasant 1 dressed pheasant Salt/pepper Butter Apples Bacon strips If pheasant is a young bird, brush it well with slightly melted butter before roasting. Wash dressed birds well and pat dry w/ paper towel. Rub inside w/salt/ pepper. Stuff pheasant w/Grannie Smith apple pieces of whole apples. Close the gap w/skewers. Cover breast w/bacon strips, put in roaster, add small amount of water and bake at 350 degrees for 45 minutes to 1 hour, depending on size of bird. Crisp Baked Pheasant 1 (1 1/2-3 lb.) pheasant, cup up 3 tbsps. melted margarine 2 tsps. salt 1/4 tsp. pepper 3 cups corn flakes Brush pheasant pieces w/1 tbsp. margarine. Salt/pepper all pieces. Crush corn flakes into fine crumbs. Coat each piece well w/crumbs and sprinkle remaining margarine over all you have placed in shallow baking pan. Bake in a very hot oven (450 degrees) for 10-15 minutes or until browned. Reduce heat to 325 and bake 30 minutes longer or until tender. * I came across an old family recipe that mom cooked years ago. The top of the recipe reads “Partridge Favorite”. Partridge Favorite 3 partridge, cut into pieces 1 egg, slight beaten 1/2 cup milk Salt/pepper 1/4 cup butter 1 cup flour 1/8 tsp. garlic salt 1/2 cup vegetable oil 1 can cream of chicken soup 1 can of water Beat egg in a bowl. Add milk, salt, pepper and garlic salt. Mix thoroughly, place butter and oil in skillet and heat. Dip partridge pieces in egg mixture, then into flour. Shake off excess flour. Put pieces into heated skillet, brown on all sides. Remove from pan when browned and place in a single layer in a 9x13-inch pan. Stir soup and water into the pan drippings, spoon this mixture over partridge. Cover, bake one hour or until all is tender. * Wild rice goes well with any upland game birds or wild animals. I love this recipe: Microwave Wild Rice In a microwave-proof bowl, add: 1 1/3 cups water 2 tbsps. butter 1/4 tsp. salt 2.75 oz. wild rice Cover tightly. Heat on high 5 minutes, stirring occasionally. Remove from microwave, drain off excess liquid, fluff w/a fork and enjoy. Cooking Light All fish, steamed or broiled, is called diet food if seasoned properly -- salted lightly, served w/ reduced fat margarine, raw vegetables. These are our healthiest things to eat, followed by fruit. Use your imagination, and prepare these ingredients to your pleasure. • www.dakotacountrymagazine.com