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    We returned 6 recipes for...

    "pheasant" x

    "united-states" x

    "savory" x

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    Recipe #73370

    Stuffed Breast of Pheasant En Croute
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    This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".

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    Stuffed Breast of Pheasant En Croute
    By Gingerbear on October 15, 2003

    Recipe #73370

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    "This recipe can also be used with chicken. This comes from a restaurant called "The French Hen"."
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    Ingredients: brie cheese, eggs...

    Rating: 96.60%;

    6 Reviews

    Prep Time:25 mins

    Total Time: 40 mins

    Pheasant Mulligan With Dumplings
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    A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947....

    Pheasant Mulligan With Dumplings

    Recipe #231644

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    Pheasant Mulligan With Dumplings
    By Molly53 on June 1, 2007

    Recipe #231644

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    "A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate."
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    Ingredients: pheasants, eggs, milk...

    Rating: 90.00%;

    2 Reviews

    Prep Time:15 mins

    Total Time: 1 hrs 15 mins

    Recipe #231645

    Braised Pheasant
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    A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago,...

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    Braised Pheasant
    By Molly53 on June 1, 2007

    Recipe #231645

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    "A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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    Ingredients: pheasants, salt and pepper...

    Rating: 0.00%;

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    Prep Time:10 mins

    Total Time: 1 hrs 25 mins

    Recipe #320749

    Fried Prairie Chicken or Pheasant
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    Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States...

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    Fried Prairie Chicken or Pheasant
    By Molly53 on August 21, 2008

    Recipe #320749

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    "Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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    Ingredients: pheasants, fat...

    Rating: 0.00%;

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    Prep Time:15 mins

    Total Time: 1 hrs

    Recipe #466953

    Smoked Pheasant
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    It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant...

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    Smoked Pheasant
    By Timothy J Higgins Eva on October 29, 2011

    Recipe #466953

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    "It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned,..."
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    Ingredients: dried parsley, garlic powder...

    Rating: 0.00%;

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    Prep Time:15 mins

    Total Time: 30 mins

    Recipe #375690

    Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce
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    This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good...

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    Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce
    By Debbie R. on June 3, 2009

    Recipe #375690

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    "This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good just eaten with slices of raw apple too. I haven't made this yet."
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    Ingredients: gjetost cheese, pheasants...

    Rating: 0.00%;

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    Prep Time:15 mins

    Total Time: 1 hrs 30 mins

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