Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
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

Pheasant
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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