Dunn Creek Gourmet Delight Pheasant

Ingredients needed:
4 pheasants (works well with partridge also) Butter (about 1 cup)
1 cup brandy 1 medium- large onion
clove of garlic salt and pepper to taste
1 quart heavy cream (or beaten cottage cheese) 10 oz. horseradish
½ lb mushrooms 2 c chicken stock
6-8 servings wild rice

Use 4 pheasant cut in quarters, OR 4 large breasts. Brown well in butter. Place in baking dish. Pour over 1 cup brandy. Light and let burn out. Add 2 cups chicken stock, 1 chopped onion, and 1 crushed clove of garlic. Season with salt and pepper. Bake in 350° F oven for ½ hour, basting several times. Remove from oven and pour over:
1 quart heavy cream or beaten cottage cheese
1 - 10 ounce bottle horseradish
Bake 1 ½ hours. Just before serving, add ½ pound mushrooms, sautéed in butter.
Serve over wild rice.
Serves 6-8

Dunn Creek Pheasant Poppers

Ingredients needed:
1-2 pheasant breasts 1 stick REAL butter
2 lg bottles Worcestershire sauce ½ c balsamic vinegar
lg. onion slice jalapeno peppers
cream cheese toothpicks

Prep: Birds – filet breast meat and slice pieces off back to bottom of breast meat making thin pieces about size of your thumb nail.

After doing about 14,275,372 poppers, we have found the best way to assemble these goes like this – cut the package of bacon in 1/3, lay out bacon slices on a large cutting board. Stack a slice of onion, then a dab of cream cheese on the onion, add a piece of pheasant, and top with a jalapeno pepper slice. Stick a toothpick through the stack and wrap the bacon around. Make sure that the piece of pheasant and onion are fairly small so that you can wrap the bacon.

Prepare the marinade: put the Worcestershire sauce, butter, and balsamic vinegar into a pot to melt and blend. While warm, (not hot!) place poppers into marinade for a minimum of 1 hour (best results at 3 hrs of marinating.) Warming the marinade helps it penetrate the meat better.
Cook the poppers on a hot grill for 20-25 minutes or in a 325° oven. IMPORTANT! Do not overcook.

2019 - 2020 Season
Sept. 15, 2019 - April 30, 2020

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