Pheasant

[W. Welshman]

Send them here,I'll work on them.

[snake eyes]

Wish I could...Between me and the neighbor...they are history.
My son and his friend are going out again today.....You tell me how to ship them and I will send you a couple.

[snake eyes]

Well my son outdid himself this time. He and his buddy dropped off 6 more
birds on Saturday. They ask if I would cook them up the cacciatore dish for them and
their wives.I said no just give me the birds and leave.......RIGHT!! [/color]

[Riley/MN]

[snake eyes]

Well my son and his bud are very good bird hunters,+ bud's dogs but very bad cooks so I
got 4 more pheasant Sun. They will return next weekend for breakfast. Decided to do a
version of SonS.
I will boil the breast till falling from the bone. De-bone the meat and cook up in some
homemade mushroom soup. Make up some rice using the squirrel broth and serve
the squirrel/mushroom gravy over the rice. Scrambled eggs,biscuits & coffee.
If they don't enjoy it they can still drop off the birds and eat at the awful waffle house. :th up
snake-eyes  

[Loyalist Dave]

A bit on the dry side

The problem with game birds is they tend to be lean, thus they dry out when cooked.  Gravy based dishes or cacciatore do very well then...So you also find successful recipes wrapping them in bacon, or your Italian salad dressing (olive oil for added fat).  To add moisture, brine the bird in a solution of four cups water to 1/2 cup Kosher salt (dissolved), and let the bird sit submerged in this (cold) for about 8 hours.  Then either "lard" it with wrapped bacon OR, marinade the bird with the Italian salad dressing but make to 1/2 cup dressing add 1/2 cup of extra virgin olive oil...I suspect that the brand of Italian dressing that you used might have less oil than what others have used, so it was a tad dry for you....marinade another 8 hours in the 50/50 marinade, and see if that doesn't moisten up your game fowl some.

LD

[Riley/MN]

or try injecting them with the brine!

[WhiteBlanket]

Here is a ...recipe from Lüchow's Restaurant  -prewar German cooking:

Pheasant with Pineapple Kraut
(Fasan mit Ananas Kraut)
2 young pheasants, cleaned and drawn
1 1/2 tsp salt
Dash of pepper
2 thin slices of bacon
2 Tbs. butter
1 1/2 pounds sauerkraut
1/2 cup white wine
1 cup diced fresh pineapple
1 Tbs flour
Rinse birds. Season lightly inside and out with salt and pepper. Place
bacon slice on thebreast  of each bird and tie in place with skewer or
toothpicks. Saute birds in butter for 15 minutes, or until lightly browned.
Place in deep pot, Dutch Oven or casserole. Drain sauerkraut a little. Mix
wine and pineapple and surround birds. Cover and cook slowly 1 hour. When
birds are done, remove from sauerkraut, and remove skewer or toothpicks,
Place birds on on warmed serving dish. Stir flour into sauerkraut and cook
a few minutes. Serve with birds. Serves 2 to 4.