Pheasant is often over looked nowadays. This game fowl has a unique flavor that is perfect on the grill. What
you have to remember is that Pheasant, like most game, has a low fat content and can dry out quickly. This is
why many pheasant recipes call for larding. Larding is a cooking process where you add fat to the meat to
keep it moist and flavorful. Regardless of how you cook pheasant it has a wonderful flavor of its own so don’t
overdo it. If you have a favorite recipe, and would like it included here, simply send it to wcpfwebmaster@yahoo.
Mexican pheasant

2 c Cooked pheasant,cut in 1-inch bites
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1/2 Jar Medium salsa
1 c Sour cream
1 c Cheddar cheese, grated
1 c Monterey Jack cheese, grated
1 Onion, chopped
1 pk Corn tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips.
Top with remaining cheese. Bake 30 minutes at 350 degrees F.

Pheasant Braised with Red Cabbage and Apples

1 Pheasant; jointed on the bone (neater with thigh used only)
1/2 sm Red cabbage
1 Onion
1 Clove garlic
1 Rasher smoked bacon
2 Eating apples; cored and diced
2 tb Wine vinegar
1 tb Soft brown sugar
2 oz Butter
4 tb Apple juice

In a heavy-bottomed pan heat the butter and brown the pheasant joints all over. Remove and put to one side.
Reduce the heat, add the diced bacon, fry until crisp. Add the onion and garlic and colour lightly. Add the shredded
cabbage, diced apple, vinegar, sugar and apple juice. Season well.

Place the pheasant joints on top and simmer with the lid on for 20 minutes. Remove the breasts and simmer the legs
for a further 20 minutes. Replace the breasts.

Serve on the cabbage with the juices.

Pheasant Creole Style

1 Pheasant-quartered
1 Flour
1 Onion-sliced
2 Cloves garlic-crushed
1/2 c Chicken broth
1 Green pepper-sliced thin
2 tb Butter
3 Tomatoes-peeled
1 Sprig of parsley
1 Sprig of thyme
1 Bay leaf
1 Salt & pepper to taste

Wash and dry pheasant, season well with salt and pepper. Sprinkle them lightly with flour and brown
on all sides in butter. Remove and keep warm. Saute onions in the butter, add the tomatoes, green
peppers, parsley, garlic, thyme and bay leaf. Simmer for fifteen or twenty minutes. Add the broth and wine,
bring the liquid to a boil and season well with salt and pepper. Return the pheasant to the pan, cover and
cook for twenty more minutes or until pheasant is very tender. Serve with rice.