Does amyone know of a good useful 'wild food' recipe book. possibly someone should assemble one if you could glean everyone on this forum Im sure we could assemble some good useful info on the subject. In the mean time whats your best recipe for pheasant I have one in the refridgerator... Ronda

-- ronda (thejohnsons@localaccess.com), January 05, 2002

Answers

hello ronda, this is a web site for over 20 different wild game. enjoy, larry http://www.justgamerecipes.com/beaver/index.shtml

-- Larry in OK (Nuts4bees@aol.com), January 05, 2002.

Ronda, This one is really easy, and tastes delicious.

The Celtic Kitchen Pheasant Breasts with Apple and Fresh Ginger

This recipe combines apples, onions and pheasant in a dish which is delicious as well as extremely healthy.

Ingredients 6 Pheasant breasts (keep the legs and carcasses for soup) 2 Tablespoons Olive Oil 2oz. Butter 3 Onions, Skinned and thinly sliced 1 Clove of garlic skinned and chopped finely 1 piece of fresh ginger (or candied)about 1 teaspoon finely chopped 3 Good eating apples, e.g. Cox's, peeled, cored and chopped 1 Tablespoon flour ¾ Pint (total) Orange Juice/Water and dry cider mixed Salt and freshly ground black pepper

Method Melt the butter and heat the oil together in a wide pan - a deep frying pan or similar. Brown the pheasant breasts on each side and put them, once browned, into a warmed ovenproof dish. Add the sliced onions, garlic and ginger to the pan and cook over a moderate heat, stirring occasionally to prevent sticking, till the onions are transparent looking. Add the chopped apples and flour and stir in, cooking for a minute before pouring in the stock and cider, stirring continuously till the mixture bubbles.

Season with salt and freshly ground black pepper and pour over the pheasant breasts in the ovenproof dish or casserole.

Cover with a lid and cook in a moderately hot oven 350°f, 180°c, for about 30 minutes. Serve with creamy mashed potatoes (even better with plenty of chopped parsley and chives beaten into them) and a green vegetable - cabbage goes extremely well with this. If you make the dish in advance, only cook it for 20 minutes, then for a further 30 very gently simmering before serving.

Illuminations Sensations Extensions

Reflections Transmissions Deflections

-- Mary (zoots25@hotmail.com), January 06, 2002.

See if your local library can borrow these two for you: Unmentional Cuisine by Calvin W. Schwabe and Wild Food Cookbook by Francis Hamerstrom.

-- Ken S. in WC TN (scharabo@aol.com), January 06, 2002.

If you want to try to reduce any gamey taste, try soaking it in milk in the refrigerator overnight.

-- Ken S. in WC TN (scharabo@aol.com), January 06, 2002.

We had pheasant for Christmas dinner and it was delicious! It was the first time I had tasted it. I was afraid it would taste gamey, but it was very mild. I'm thinking of raising some to eat. I know a lady who does and they seem to be fairly easy. We'll see!

-- Mona in OK (modoc@ipa.net), January 06, 2002.

Wild Game Cookery by J. Carol Vance, It's thorough and easy. The recipes vary from basic to elegant. My favorite wild game cookbook. Got mine from Amazon.com this spring.

-- Rose Marie Wild (wintersongfarm@yahoo.com), January 07, 2002.