Preparations & Procedures

Preservation of Game Meats and Fish

Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish

Braised Pheasant

Taken From: 500 Wild Game & Fish Recipes


Other recipes that you may also like...

Pheasant Cold Roll
Pheasant Hash
Pheasant With Water Cress

Seasoned flour
4 slices chopped bacon
4 carrots, chopped
4 stalks celery, chopped
1 large onion, chopped
1 sprig thyme crushed
1 bay leaf, crushed
2 teaspoons chopped parsley
1 cup water
1 cup shelled chestnuts


Cut bird in pieces for serving. Roll in seasoned flour, saute in bacon drippings in heavy pan. Add bacon, carrots, celery, and rest of ingredients.
Add 1 cup shelled and blanched chestnuts 10 minutes before meat is done.

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