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 - Hunter

(from Pheasants Forever Essential Game Bird Recipies)

Marian Kieler — Dubuque, IA

INGREDIENTS

2 pheasants, cleaned

Salt and pepper

2 small onions, chopped

2 ribs celery, chopped

2 strips bacon

SAUCE INGREDIENTS
1/4 cup red currant jelly
2 tablespoons ketchup
2 tablespoons port or other sweet wine
Dash Worcestershire sauce

 

Cooking Instructions

Heat oven to 375°F. Sprinkle each pheasant cavity with salt and pepper. Stuff with onion and celery mixture. Tie legs. Place in roasting pan and cover breasts and legs with bacon secured with toothpicks. Roast for 1'A hours or until tender, basting occasionally with pan juices. About 15 minutes before birds are done, make sauce. Sauce Cooking Instructions Cook until sauce is smooth and jelly melts. Serve birds with sauce.

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