| Search Our Site:
|
 |
| Pheasant and quail are popular entrees at Brush Dale, as are wild turkey and deer. Besides tasty wild game recipes, you'll find scrumptious ways to serve garden vegetables and delicious desserts. Lodge Recipes |
|
| Gourmet Delight Pheasant |
| "This is Mark's all-time favorite pheasant dish. We make it with the cottage cheese when we're watching our weight and it is just as good as when made with heavy cream." |
4 skinless pheasants cut into quarters or 4 large pheasant breasts
1 stick butter
1 cup brandy
2 cups chicken broth
1 chopped sweet onion
1 clove garlic, crushed
1 quart heavy cream or beaten cottage cheese
10 oz. horseradish
1/2 lb. fresh sliced mushrooms, sauteed in butter
salt and pepper
brown and wild rice
Brown pheasants well in butter. Place in baking dish. Pour over brandy. Light and let burn out. Add chicken broth, sweet onion, and garlic clove. Season with salt and pepper. Bake in 350o oven 1/2 hour, basting several times. Remove from oven and pour over the heavy cream (or beaten cottage cheese) mixed with horseradish. Bake an additional 1½ hours. Just before serving, add mushrooms. Serve over rice. Serves 6 to 8. |
|
|
