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"A tender, creamy pheasant roast with a little zip and veggies"

Ingredients: cream of mushroom soup, pheasants...

"I got this from a book published in 1947 called Meta Given's Modern Encyclopedia of Cooking. It was given to me by my mother."

Ingredients: pepper, pheasants, onions...

Ingredients: pepper, turkey broth, cream...

"This came from the back of a package of pheasant breasts. Try using marmalade or orange juice in place of the lemon juice for an easy change. I've also substituted different vegetables, snow peas or even baby corn. Serve over hot rice."

Ingredients: cornstarch, dark sesame oil...

"Chicken breast works nicely for this casserole also."

Ingredients: cream, cream of chicken soup...

"This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches"."

Ingredients: pepper, pheasants...

"I got this recipe from "who knows where" I can't remember, but have had it on an index card forever. I still haven't made it, but DH is going to be pheasant hunting again so I dug it out and plan to prepare it this season. Wish me luck! I made this for dinner and had to make a few changes to the recipe. The broth cooked away within..."

Ingredients: pepper, pheasants, lemon juice...

"I got this recipe in a little old town in Nebraska at a wild game feed.
This was about the only thing I liked there."

Ingredients: pheasants, egg noodles...

"Quail, partridge or rock Cornish hens can be used in this special recipe. Although the quail are much smaller than partridge, they take the same time to cook."

Ingredients: cornstarch, dried parsley...

"Found this by request on a hunting site. If pressed for time, I think one could easily substitute a frozen pie crust dough and a can of chicken gravy in this dish."

Ingredients: pepper, pheasants, margarine...

"Any upland game bird may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice."

Ingredients: pepper, pheasants, eggs...

"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."

Ingredients: pheasants, eggs, milk...