Pheasant and Chukar at the Ranch Green
Gulch Ranch uses quality pen raised pheasant and
chukar. All birds are well cared for to ensure freshness
and optimal sport performance. 
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Pheasant Pie Made Easy
(from Pheasants Forever Essential Game Bird Recipies)
Tom March — N. Muskegon, MI
INGREDIENTS
1 pheasant
1 purchased 12-inch pie crust
1 large can VegAll
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
Spices of choice
Cooking Instructions
Simmer pheasant until white. Let cool, strip meat off legs and cut breast into small pieces.
Heat oven to 350°F. Put meat in bottom of half of pie crust. Top with VegAll, soups and spices. Top with other half of crust, seal edges and slice four holes in top of crust. Bake for 1 hour, or until crust is golden brown.
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Box 72 • Vinton, CA 96135
(530) 993-1129 click
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