Feb 2nd

Super Bowl of Pheasant Chili

By Ultimate Upland Lodge

Here’s an easy recipe for game day. When you serve some rooster chili everyone is a guaranteed winner.

Ingredients:

2 Poblano (Anaheim) peppers, chopped
2 Jalapeño peppers, chopped
1 Cherry Pepper, diced
1 Large Onion, chopped
4 cloves garlic, minced
1 1/2 lb pheasant breast and thighs, 1/2″ cubed
2-3 c. Chicken broth (depending how thick you like your chili)
3 cans cannelini beans, drained
4 T. butter
2 t. Cumin
Salt and white pepper to taste
Shredded white cheddar for topping

Directions:
1. In large pot, saute onion and pheasant in butter until the cubed meat is browned
2. Season with salt, white pepper and cumin
3. Add the pepper trio
4. Cook on med-high until peppers are soft
5. Add garlic
6. Add chicken broth to desired consistency (2-3 cups)
7. Purée one can of beans and fold into the mix, they act as a thickener.
8. Add the other two cans of whole beans
8. Simmer until thickens, about one hour or longer if thicker consistency desired
9. Serve with tortilla chips and top with a big handful of cheese

Enjoy!

Feb 23rd

GAME BIRD COBBLER

By ROWDY
 
This recipe is adapted from Mark Bittman's column in the NY Times for Chicken Vegetable Cobbler.  It is a good way to use up less than "perfect" pieces from the bird that the puppy tried to eat or that the old dogs played tug with!

3 Tablespoons olive oil
1 leek, well washed and chopped
salt and freshly ground pepper
2 cups quartered button mushrooms
1 1/2 cups chicken broth (I use low sodium)
1 - 4 inch sprig fresh rosemary
2 medium carrots, cut into coins                    
2 boneless chicken thighs, diced                  
1 cup peas, frozen or fresh
2 Tablespoons cornstarch
1 cup AP flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 Tablespoons unsalted butter, cut into bits
1/2 cup buttermilk 
1 egg
  • Preheat oven to 400 degrees.
  •  Put oil in a large skillet over medium heat.  When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
  • Add broth and rosemary (see cooks notes)
  •  Bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers.  
  • Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes.
  • Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out herb sprig and discard.
  • Whisk cornstarch with a few tablespoons of broth to make a slurry.
  • Add slurry to pot and stir until liquid thickens slightly.
  • Transfer everything to an ovenproof dish and set aside.(see cooks notes)
  • In a bowl combine flour, baking powder, baking soda and salt. 
  • Add butter and cut into flour until mixture is pea size. 
  • Mix in buttermilk and egg until it just comes together; it should be sticky.
  • Drop spoonful of batter on top of vegetables and chicken, smooth with an offset spatula or the back of a large spoon; covering as much surface as possible but leaving a border at the edge for steam to escape.
  • Bake 35-45 minutes until golden on top and bubbly underneath.
  • Serve piping hot.
Dec 10th

Pheasant Chowder

By Ultimate Upland Lodge
2 pheasants (thighs and breasts)
4 celery stalks sliced
1/2 lb. bacon strips sliced
1 large onion diced
32 oz. of chicken broth (low sodium if desired)
4 medium size Yukon Gold potatoes - peeled an cubed
3 cloves garlic diced
5 tablespoons flour
2 cups half n half
1 cup parmesan cheese
Salt and Pepper

Had an epiphany while eating clam chowder one evening; the texture of the clams in the soup is truly close to that of a tough old rooster. Hope you enjoy the resulting culinary concoction.

Peel and dice potatoes and place in a separate pot cover with the chicken broth and bring to a boil. Cook the potatoes until they are soft.

Slice the pheasant meat across grain into strips similar to the size of a clam strip. Slice bacon and put in a dutch oven on medium heat. Add diced celery and onion and cook until the the bacon and celery is cooked through and onions are transparent. Add the garlic and pheasant. The meat should cook through fairly quickly because of the small sized pieces. At this point add the flour a tablespoon at a time while stirring the mixture which should thoroughly coat the vegetables and meat.

Add the potatoes and broth from the separate pot. Once incorporated stir in the half-n-half and finally include the parmesan cheese. Salt and pepper to taste. This chowder is ready to eat once heated through, but if you simmer for a bit the flavors should continue to meld and it will only get better.

Serve on a cold day with some warm beer bread. It is the perfect meal to follow a brisk day afield.

chowder.jpg
Oct 11th

Chicken Fried Grouse w/Homestyle Bacon Bourbon Gravy

By Ultimate Upland Lodge
Warning: this recipe is rich and way too good. Given the ingredients, be prepared to walk it off with long hunts the following day. If you like mom's home cooking, this is the recipe for you.

4 grouse breasts
4 slices thick bacon chopped
1/2 large yellow onion diced
2 cup flour plus 3 T for gravy
1 small can (10.5 oz) beef broth (low sodium if available)
1/2 pint heavy cream
2 T butter for gravy plus 4 T butter/2 T oil for pan frying grouse
2 t pepper for gravy
Salt and pepper

Using kitchen mallet (or anything else heavy with a flat side), flatten grouse breasts between 2 pieces of plastic wrap to a little less than 1/4 in thick. Salt and pepper breasts. Let sit while you start the gravy.

Cook chopped bacon and onions in saucepan over medium heat until bacon is cooked through and onions are translucent. Add 2 T butter and 3 T flour to start a roux. Once mixture is thick, gradually add 1/2 can of beef broth. Add 2 T of good bourbon. Mixture should be thick. Gradually add cream. If mixture is not desired thickness, mix 1-2 T additional flour with water (to a paste) and add to gravy mixture. Add 2 t pepper. Set gravy aside to stay warm.

Pour the second 1/2 can of beef broth in shallow bowl. Put 2 cups flour on large plate. Coat pounded grouse in flour, dip in beef broth and re-coat with flour.  In a non- stick pan, add butter and oil, heat to med-high making sure the oil is good and hot before and adding 2-3 breasts depending on size of pan. Cook for 2-3 mins each side until crisp on the outside, no need to overcook on the inside, will be done when still pink.

Ladle gravy over grouse and serve with French style green beans and apple sauce. A good red wine goes well with this dish. 

chickenfried.jpg
Oct 7th

Sharptail Fajitas

By Ultimate Upland Lodge
Really simple recipe, quick preparation, we used sharptail but likely just as good with other red meat birds.

4-6 grouse breasts or thighs
1 onion (sliced)
1 bell pepper (sliced)
2-3 T oil
Fajita spice mix
Tortillas

Toppings: sour cream, salsa verde, shredded cheese

Lightly pound meat between pieces of Saran wrap to about 1/4 in thickness. This helps tenderize older birds and also makes uniform thickness for consistent cooking. Cut across the grain into thin strips.   Pour oil in pan and cook onions and peppers until soft. Set onions and peppers aside and add meat to the pan on medium high heat with another 1-2 T oil in the pan. Cook for 2-3 minutes until brown on the outside and pink in the middle - about medium rare. Return peppers and onions and add your fajita spices with just a small amount of water.

Heat tortillas and serve warm with toppings of your choice.

*figure 1 to 1.5 breasts per person, but these are so good folks might eat more.

fajita.jpg

Nov 28th

Orange Balsamic Quail

By DLFL
Orange balsamic quail with vegitable and brown rice. Very easy to make and and worth the time.

Juice of one orange
2 cups Balsamic vinegar
Italian seasoning
3 cloves Garlic chopped
Pepper and salt

Marinade the quail in all the ingredients for around 4 - 8 hours. Remove the quail and brown in skillet. Add the marinade, cover and slow cook till the bird is done. Remove the quail and reduce the liquid till thick. Plate the meal and drizzle the sauce over the quail.
Nov 25th

Snipe Breast Mediterranean

By DLFL

Snipe Breast Mediterranean

*12 aged Snipe Breast, boned

6 slices Thick Bacon, one slice for two breast

¼ cup Balsamic Vinegar

¼ cup low salt Soy Sauce

1 clove minced Garlic

1/3 cup Brown Sugar

½ teaspoon Ginger

¼ teaspoon Nutmeg

¼ teaspoon black pepper

½ teaspoon salt ( leave out if using regular soy salt)

Bone the breast

Mix all ingredients

Add breast to mixture marinade for at least 4 hours

Par cook the bacon to ½ done

Wrap one breast in ½ strip bacon using toothpicks to hold together.

Grill or Broil until bacon is done and breast are med rare.

Serve with cold beer!

* I age the whole birds in the refrigerator for at least 4-7 days. I have gone as long as 9 days.

# Note: If you do not use aged breast then add 2 cups 7UP and marinade for 12-24 hours.

@ This may also be cooked by sautéing in skillet.

 

Nov 18th

Pheasant Dijon

By Ultimate Upland Lodge
Reposted for Birdmom

  • 1 pheasant, cut into serving pieces 
  • 4 Tablespoons butter
  • 1 cup water 
  • 1 cup white wine 
  • 1/4 tsp dried tarragon 
  • 1/2 tsp seasoned salt 
  • 1/4 tsp black pepper 
  • 2 egg yolks 
  • 2 Tablespoon Dijon style mustard 
  • 2 Tablespoon sour cream 
  • Paprika 

Brown pheasant in butter. Add water, wine, tarragon, salt,and pepper and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until meat is fork tender. Transfer to serving dish to keep warm. In a small bowl add several tablespoons of the liquid from the pan,and blend in egg yolks, sour cream, and mustard. Stir into the remaining juices in frying pan, stir constantly. Do not boil. Pour sauce over pheasant, sprinkle with pakrika. Serve with wild rice.
Nov 13th

Stuffed Breast of Pheasant En Croute

By Zinghunt
As an avid hunter and fisherman I am always looking for new and interesting ways to prepare game meat. My wife came across this recipe and it has been a real hit with the family. It is a little pricey to make but a couple of times during the season makes for a real treat. I hope your family enjoys as much as mine.

Ingredients:

·         4 pheasant breast (if pheasant is not available chicken may be substituted)

·         1 tablespoon butter

·         3/4 cup brie cheese, diced

·         1 tablespoon shallot, minced and sautéed until translucent

·         1 teaspoon garlic, minced and sautéed until translucent

·         2 tablespoons tomatoes, concasse (peeled, seeded and diced)

·         2 tablespoons green onions, chopped

·         2 tablespoons cremini mushrooms, finely chopped

·         1 teaspoon sage, finely chopped

·         4 slices bacon

·         salt and pepper

·         4 sheets puff pastry, 5 x 5 inches

·         1 egg, beaten

Directions:

  1. Season breast with salt and pepper.
  2. Sear well in a pan with butter and let cool.
  3. Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
  4. Season to taste.
  5. Stuff ¼ of cheese mixture under the skin of each cooled breast.
  6. Wrap each with a slice of bacon.
  7. Wrap with puff pastry.
  8. Brush top with beaten egg.
  9. Bake at 425 degrees for 12-15 minutes
Nov 10th

Pheasant Coq au Vin

By Ultimate Upland Lodge
Birdmom posted:

not mine but a friend's -- hint--i need a bird to try

  • 2 pheasants ( breast halves and thighs) 
  • 1 cup pancake mix olive oil ( about 1/4 cup) 
  • 1 large onion, sliced 
  • 2 garlic cloves that have been mashed 
  • 1 sweet red pepper - sliced 
  • 2 beef bouillon cubes
  •  1 cup water
  •  2 cups of wine -- your choice 
  • 3 Tablespoons tomato paste 
  • 1 - 15 oz can diced tomatoes 
Salt and pepper the pheasant pieces and dredge in the pancake mix. Saute onions, garlic, and pepper in the olive oil. Drain off any excess oil. Put pheasant into pan, and add water, bouillon, wine, tomato paste and diced tomatoes. Cover and simmer, stirring occasionally, for 30 to 40 minutes until the meat is tender. Serve over hot noodles or rice.