Wet brined in a plastic bag

2 liters apple cider
crushed garlic
a little pepper

Let sit and marinade for 6+ hours, the longer the better, turnng the bag as often as possible every 1/2 hour.

Take the bird out of the bag and sprinkle with a little course salt.

Smoke with your choice of wood.

2 pheasants
1 tbsp. butter, melted

Apple-Celery Dressing:
4 cups seasoned stuffing mix
1/2 cup onion, chopped
1 egg, lightly beaten
1/2 cup butter
1/2 cup celery, chopped
1 cup boiling water
1 cup apple, chopped

Orange Gravy:
2 tbsp. cornstarch
1 cup orange juice
1/4 cup brown sugar, firmly packed
1 cup chicken broth
1/3 cup orange rind, julienned
3 tbsp. dry white wine
1/4 cup granulated sugar

Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy

To make dressing: toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended.

To make gravy: remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute.

2 game birds
1/4 cup onions, chopped
1/4 cup almonds slivered
1/2 cup long grain rice
3 tbsp. butter
1 cup water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 sm. can mushrooms

Season birds inside and out with salt and pepper. Saute onions, almonds, and rice for 10 minutes; add water, lemon juice, bouillon cube, and salt. Simmer until rice is fluffy. Stir in drained mushrooms. Put mixture inside seasoned birds and roast 30 minutes covered at 400 degrees F. Uncover and bake 1 hour until tender, basting with butter.

2-3 cups cooked, cubed pheasant
1 10-oz. pkg. frozen peas and carrots
1 sm. onion, chopped
1 4-oz. can mushrooms, drained
1/4 cup butter or margarine
1/3 cup flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
1 1/2 cups water
3/4 cup milk
1 chicken bouillon cube
Pimento (optional)
Parsley (optional)
Pastry for double crust pie

Saute onion and mushrooms in butter in large skillet. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon cube. Cook and stir until mixture begins to thicken. Add frozen vegetables, pheasant, pimento, and parsley. Heat until mixture is quite thick and bubbly.

Place half of pie pastry into large deep dish pie plate and turn the hot mixture into dish. Place other half of pastry over top; flute edges; cut slits in top for team to escape. Bake 20-30 minutes at 400 degrees F. or until crust is golden brown.

1 pheasant, boned and cut into bite size chunks
Pancake flour or flour
Butter or margarine
1/2 cup onions, diced
2 cups carrots, diced
1/2 cup celery, diced
3 cups water

Dust pheasant chunks with flour and brown in butter in skillet. Add water and vegetables and simmer until tender. If necessary, add more water so it can make its own gravy. Serve over mashed potatoes or rice.

2 pheasants
1 1/2 tbsp. roux
Fresh nutmeg, grated
Rouennaise covered croutons

Brown seasoned birds in liberal amount of butter. Cover and let birds simmer in their own juices over low heat until tender. Combine roux, cream, and nutmeg; stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream. Remove birds and place on croutons. Blend sauce and pour over birds.

1 1/2 lbs. pheasant, cut into 1/2 x 1 inch cubes

Batter
1/2 cup flour
1/4 cup cornstarch
1/2 tsp. baking powder
1 tbsp. egg, beaten
1/2 cup water
1 tsp. oil

Dip cubes in batter and deep-fat fry in 375 degrees F. oil until done. Hold in oven until all are cooked.

Sauce: 3/4 cup sugar
1/3 cup catsup
1 tbsp. soy sauce
1/4 tsp. salt
2/3 cup water
1/3 cup vinegar

Mix above, then thicken with:
3 1/2 tbsp. cornstarch
1/3 cup water
1/2 tbsp. oil

Then add 1 green pepper cut into bite size pieces, and 1/2 cup or more of pineapple chunks.

2 pheasants
Salt
Pepper
6 oz. butter
2 tbsp. peanut oil
1 oz. brandy
1 med. onion, julienned
4 to 8 med. mushrooms, julienned
2 bay leaves
Pinch or two of thyme
Pinch of caraway seeds
1 cup white wine (Sauterne preferred)
1 to 1 1/2 cups half and half
2 cups sour cream
Dash Worcestershire sauce
Juice of 1/2 lemon
Wild rice
Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet. Stir and add wine and half and half. Blend and simmer another 15 minutes.

Remove from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour.

Serve pheasant pieces with adequate sauce over rice, noodles, or dumplings.

1 pheasant, quartered
4-6 tbsp. butter
1/2 cup Scotch whiskey
1/2 cup chicken broth
1 tbsp. flour
1 cup heavy cream
Salt
Pepper
1/2 to 1 cup hot water
1 sm. onion, thinly sliced
1/2 cup mushrooms
White or wild rice (or a mixture)

Pat pheasant dry, season with salt and pepper and roll in flour. Slowly brown in butter, uncovered for 25-30 minutes. Pour Scotch over meat; cover and cook 5 minutes.

Add chicken broth and 1/2 cup water. Simmer until meat is tender. Remove meat; cover and keep warm.

Simmer pan drippings, 1 tbsp. butter, thinly sliced onion, and mushrooms until tender. Heat the cream until just under boiling in a separate pan. Turn heat up under drippings and rapidly mix in 1 tbsp. flour. Add 1/4 to 1/2 cup additional hot water if needed. Stir in hot cream. Serve pheasant on hot cooked rice and pour gravy over meat.

2 pheasant breasts
2 eggs, beaten
Salt
Pepper
1 1/2 cups fine breadcrumbs
1/4 lb. butter or margarine
1 lemon
Remove breasts from pheasant; skin and slice each breast into 4 1/2-inch thick pieces. Place each slice between double folds of waxed paper and gently flatten with wooden mallet or side of meat cleaver.

Season beaten eggs liberally with salt and pepper; dip each meat slice into eggs and then roll in breadcrumbs. Don’t use too much egg or you’ll overwhelm flavor of pheasant. Separate each layer of meat with waxed paper and place in refrigerator for 2 hours.

Melt butter; saute chilled slices of meat 1 minute on each side. Do not overcook. Meat should be golden and juicy. Serve with or without lemon juice squeezed over meat.

3 pheasants
1/2 lemon
Salt
Pepper
5 in tbsp. butter
1 cup white raisins
Juice of 3 oranges
1 tsp. grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine
Rub birds inside and our with lemon and season well with salt and pepper. Put breast up in baking dish and spread with butter. Add remaining ingredients to the dish. Bake uncovered 45 minutes at 350 degrees F. basting every 10 minutes.

1 pheasant, bones and cut into small pieces
1 tbsp. sherry or hearty burgandy
1 tbsp. soy sauce
2 eggs
1/4 cup cornstarch
1/2 tsp. baking powder
1 to 2 cups salad oil
1/3 cup sugar
1 tbsp. cornstarch
2 tbsp. lemon juice, plus water to make 1 cup liquid
Pepper
Lemon, thinly sliced

Combine pheasant with wine and soy sauce in a larg bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in 1/4 cup cornstarch and baking powder to form a smooth batter. Heat oil to 350 degrees F. in wok or large skillet.

Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch, water-lemon juice combination, plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried phesant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.

2 pheasants, cleaned
4 slices bacon
2 green onions, sliced
1 clove garlic, minced
3 tbsp. butter
1/3 cup brandy
1 1/2 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups cream
3 tbsp. horseradish

Cover each pheasant with 2 slices bacon and truss, keeping the bacon in place. Brown onions, garlic, and pheasants in butter in skillet. Remove to broiler pan and pour in the pan juices. Pour brandy over pheasant and ignite. Add chicken broth, salt, and pepper. Bake 35-45 minutes at 375 degrees F. until tender, basting frequently. Stir cream and horseradish into pan juices. Bake 15 minutes longer and serve with cream sauce.