Pan Roasted Pheasant with Lemon & Thyme Roasted Maitake Mushrooms and Shallot Mustard Sauce (yield 2 servings): Pheasant: -2 Airline Pheasant Breasts with skin on -1 T. canola oil -pinch of salt and ...

Pre-heat the oven to 180°C/350°F/gas mark 4. Open and strain the sauerkraut, then place in the bottom of a heavy based roasting pot. Season the pheasant with salt and pepper all over and place onto ...

Herb-Roasted Pheasant with Wild Rice Stuffing 1/2 pound long-grain wild rice 1 quart chicken stock or canned chicken broth 1 carrot, diced 1/4 onion, diced 1 tablespoon roasted garlic 1/4 cup finely ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes. Remove brown paper. Strain juice left ...

Long gone are the days when I went hunting with my dad. He usually got a ringneck pheasant or two on an autumn Saturday. I was lucky to tag along to topple a couple of tin cans off a wall with a BB ...