South Dakota Pheasant Hunting Recipes

From: Angela Payne
Purdum, Nebraska

Pheasant with Mushrooms

1 pheasant, cut for frying
1 can cream of mushroom soup
1/2 cup cooking sherry
2 tablespoons chopped onion
1 small can button mushrooms
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/2 cup flour

Roll pheasant pieces in flour, salt and pepper mixture. Brown in melted
butter. Place in greased casserole.

Mix sherry, mushroom soup, drained mushrooms, parsley and onion. Pour over pheasant. Bake, covered, at 350 degrees F for 1 1/2 hours. Remove lid and bake 15 minutes longer.

From: M. Otterstatter (Otter)
Ft Riley, KS

Pheasant Jubilee

1 pheasant, cut up (I used the breasts from about 6 birds)
1/2 c. butter
1 chopped onion
1 c. chili sauce
1/2 c. raisins
1/2 c. brown sugar
1 T. Worcestershire sauce
1/2 c. water
2 cloves chopped garlic
1/4 c. sherry
1 can pitted black olives
Brown pheasant in 1/2 c. butter. Remove from pan.

In butter, sauté remaining ingredients except sherry and olives.

Place pheasant in baking dish with lid. Pour sauce mixture over the pieces. Bake 1 hour at 300 degrees.

Remove from oven. Mix sherry and olives. Pour over pheasant. Bake 15 more minutes.

From : Kelly Bohnenkamp

JALAPENO QUAIL APPETIZERS

2     large jalapeno peppers, halved lengthwise and seeded**
12    boneless quail breasts  (about 1 pound)
12    bacon strips
1    bottle (16 ounces) Italian salad dressing

Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up form a short side. Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally (1 dozen)

**When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

From : Kelly Bohnenkamp

VENISON TENDERLOINS

3/4        cup soy sauce
1/2        cup red wine vinegar
1/2        cup vegetable oil
1/3        cup lemon juice
1/4        cup Worcestershire sauce
2         tablespoons ground mustard
1         tablespoon coarsely ground pepper
1-1/2       teaspoons dried parsley flakes
2        garlic cloves
8        venison tenderloin fillets (4 ounces each)

In a large resealable plastic bag, combine the first nine ingredients; add fillets.

Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done. (8 servings)

From: Andy Carr - Aberdeen

Cut pheasant meat into small chunks, similar to chicken strips. Next, marinate the meat in soy sauce and Worchester sauce for a few hours. Then, role the marinated meat in flour and fry in cooking oil for about 5 minutes on each side.