Smothered Pheasant
Spence Kinard
I hunt and cook the pheasants, doves, ducks and other game myself. I have hunted since my father taught me how when I was a boy. I believe in making use of any game I hunt, so I had to also learn how to prepare it. Most of my hunting has been on public lands, but today I hunt pheasants on a private preserve near Myron, Utah. Pheasants have been table fare of commoners and royalty for centuries but are not as popular today. They taste like chicken, but are a little drier and not as tender, hence the slow simmer in a sauce.
Cut pheasant into pieces - two breast halves, legs and thighs
Dredge pheasant pieces in flour and brown in olive oil
Mix together:
1 can cream of mushroom soup thinned with 1/2 can milk
2 oz. cream cheese
1/4 tsp. Worcestershire sauce
1 Tbsp. teriyaki sauce
1 small sweet onion, diced
1 Tbsp. dried tarragon
Seasoned salt, ground pepper
Pour above sauce over browned pheasant, cover and simmer for 80-90 minutes.
(Goes well over rice or mashed potatoes)
I hunt and cook the pheasants, doves, ducks and other game myself. I have hunted since my father taught me how when I was a boy. I believe in making use of any game I hunt, so I had to also learn how to prepare it. Most of my hunting has been on public lands, but today I hunt pheasants on a private preserve near Myron, Utah. Pheasants have been table fare of commoners and royalty for centuries but are not as popular today. They taste like chicken, but are a little drier and not as tender, hence the slow simmer in a sauce.
Cut pheasant into pieces - two breast halves, legs and thighs
Dredge pheasant pieces in flour and brown in olive oil
Mix together:
1 can cream of mushroom soup thinned with 1/2 can milk
2 oz. cream cheese
1/4 tsp. Worcestershire sauce
1 Tbsp. teriyaki sauce
1 small sweet onion, diced
1 Tbsp. dried tarragon
Seasoned salt, ground pepper
Pour above sauce over browned pheasant, cover and simmer for 80-90 minutes.
(Goes well over rice or mashed potatoes)
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