good pheasant recipe

[IowaBuckHunter]

the only way I will eat pheasant (not becuase I hate pheasant, I love it) is by taking your pheasant, putting it in the slow cooker and adding the following:

1 can cream of mushroom soup
12 oz sour cream
tons of onions
3/4 cup butter
2 cups white wine
any seasonings you like

let it cook on medium for 1 hour, then turn it down and let is cook for a few more hours.  when it is done, you will have the most tender pheasant you have ever tried.  The suace is so good I almost throw the pheasant away and drink the suace- the pheasant is just an excuse for making it!! enjoy

[PeterB]

Sounds like the way mom makes it and and I love it.  Well every game bird recipe used cream of this or that soup.  

Mom and Dad gave me a series of books called "The hunting and fishing library"  which included "Game Bird Cookery".  After a couple of years going back to South Dakota with dad to kill roosters, I was looking for something different.  In the above mentioned book I found a recipe called "Cajun Pheasant Fingers"  My son and I loved them.  Too hot for almost everyone else.  We would scarf them up.  Sweat running down our faces, you just couldn't quit eating or the heat caught up with you.  I decided to modify the recipe and came up with the following that everyone in my family loves including a few who would otherwise avoid game meat.

Take 2 or 3 roosters.  Remove the breast meat.  Save the carcases and leg meat for pheasant soup.  

Cut the breast meat into strips.  Keep the strips thin.  Around 1" thick or less.

Prepare the following:

3/4 cups panko bread crumbs
2TBS sesame seeds
1/4 tsp salt
1TBS Thyme leaves (crushed)
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp garlic powder
Mix it all up in a zip lock bag or tupperware bowl.

Dredge the meat strips in the mix and fry in a 50:50 combo of oil/margerine.  Not too deep.  Just about 1//2 deep oil mix.
Fry em for about 4-5 minutes, turn once.  Note: If your meat strips are too thick they will be chewy.  Keep em small and they will be perfect.

Dip the cooked strips in the following (previousley prepared dip):

1 cup apricot preserves
1/4 cup dijon mustard
Mix it up and heat until bubling.
Note: the dip should be warm when served.

Even the tender hearted folks comment on how good the strips smell while cooking.  

Even my folks who grew up on pheasant meat in South Dakota think it's the best recipe they have tasted.