How about.....
Grilled Pheasant Poppers --
INGREDIENTS
1 1/2 pounds pheasant breast
1 (4 ounce) jar sliced jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
36 toothpicks
DIRECTIONS
Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
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Easy Pheasant Casserole --
INGREDIENTS
1 (6 ounce) package dry bread stuffing mix
4 tablespoons butter, melted
1 1/2 cups hot water
1 (10.5 ounce) can chicken gravy
1 pound cooked pheasant, cubed
1 (16 ounce) package frozen mixed vegetables
1/4 teaspoon dried thyme
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.
Braised Lemon Pheasant --
INGREDIENTS
2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
DIRECTIONS
Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Waste of a good pheasant.
