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Crock Pot Dove

6-8 dove/quail breasts
1 med. chopped onion
1can cream of mushroom soup
1 can diced tomatoes and chilis
salt and pepper to taste
optional spices - family preference

Clean all pin feathers off birds and soak them in salt water solution 20/30 minutes. Rinse birds, set them aside. Place the onion on the bottom of crock pot and add the birds. Add cream of mushroom soup and diced tomato and chilis. Next, add your favorite spices. Stir and cover and crock on low.

Pheasant and Stuff

3 pheasant breasted
1 cup sliced mushrooms
1 - 1/3 cup uncooked rice (instant)
1/4 cup onion
1/4 cup celery
1/4 cup butter
1 1/2 cup water
1/2 tsp oregano
Salt and peper to taste
1/3 cup pecans, chopped
Add 1/2 teaspoon of Poultry Spice
1 cup shredded Cheddar cheese

Saut`e mushrooms, rice, onion, celery in butter till onion is tender. Add water and seasonings. Bring mixture to a boil, reduce heat and simmer for six minutes until rice is tender. Stir in pecans. Pour Mixture into greased baking dish. Place Pheasant breasts on top of rice mixture. Put in 350 oven for 45 minutes till pheasant is done. Last 10 minutes, sprinkle cheese and bake another 10-15 minutes or until golden brown.

Pheasant Baked in Cream

2 pheasants, cut up
1 1/2 cups of bisquick or flour
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon poultry seasoning (or spice of your choice like thyme)
1 cup milk or buttermilk
1/4 cup butter
1-2 cans of chicken broth
1 pint of whipping cream

Cut pheasant into separate pieces (breast, drumstick, thigh), you will end up with 12 pieces (discard the wings). Mix bisquick and seasonings in plastic bag. Dip pheasant pieces in milk and drop into plastic bag with seasonings and shake to thoroughly coat. Melt butter in frying pan and brown coated pheasant pieces. When all pieces have browned, transfer pheasant to a roaster pan or oven proof dish. Add 1 can of chicken broth and bake for 1 1/2 hours in 325 degree oven. Check periodically for liquid, if dry add more chicken broth. After 1 1/2 hours of baking, pour 1 pint of whipping cream over the pheasant. Bake another 45 minutes to 1 hour, check to make sure whipping cream doesn’t dry up (especially if you want some gravy).

Adjust seasoning to desired taste. Serve with wild rice and cranberry orange relish.

Deep Fried Pheasant Nuggets

Breast meat of pheasants
2 eggs
Bread Crumbs or flour mix

Cube or cut in strips the breast meat of pheasants. Whisk eggs and dip meat into egg mixture. Roll in bread crumbs/flour mix or your favorite batter mix. Cook in deep fryer until done or nice and golden brown.

Smoked Pheasant Spread

8 oz cream cheese
1/2 jar (3.75 oz) whipped horseradish
All the breast meat from one smoked pheasant
1/8 teaspoon garlic powder

Soften cream cheese to room temperature. Cut breast meat from pheasant and chop fine or put in food chopper and pulse a few times. Mix the pheasant with the cream cheese until well blended, then add the horseradish and garlic powder. Refrigerate several hours or overnight. Serve with crackers.

Crock Pot Quail

6-8 dove/quail breasts
1 med. chopped onion
1can cream of mushroom soup
1 can diced tomatoes and chilis
salt and pepper to taste
optional spices - family preference

Clean all pin feathers off birds and soak them in salt water solution 20/30 minutes. Rinse birds, set them aside. Place the onion on the bottom of crock pot and add the birds. Add cream of mushroom soup and diced tomato and chilis. Next, add your favorite spices. Stir and cover and crock on low.

Roasted Quail with Mushroom Cream Sauce

1 Quail
1 package Wild Rice & Mushroom Mix
1/2 lb mushrooms, sliced
3 tsp flour
2 tsp Butter
2-3 cups Heavy Cream
2 tsp oil
1/2 slice bacon
Salt & Pepper to taste

Preheat Oven to 450 degrees. Rub quail with oil, then salt and pepper. Tie legs together and place in a roasting pan with a 1/2 cup water in the bottom. Place 1/2 slice bacon on each quail. Roast for 10-12 minutes or until interior temperature of breast is 150-155 degrees. Prepare Wild Rice & Mushroom mix per the instructions provided. Sautee mushrooms in 2 tsp. of butter. When mushrooms are cooked and tender, sprinkle with 1-2 tsp. flour. Stir. When flour disappears, add cream and remove from heat, stir until well blended. Add salt and pepper. Return to heat and bring to a boil. Once boiling, immediately remove from heat and stir. If too thick, thin with milk. Place wild rice on plate and quail on rice bed. Cover with cream sauce. Serve with favorite steamed vegetables.

Easy Wild Rice

1/2 lb wild rice
4-6 cups of water
1/4 cup butter
1 cup celery (chopped)
1 cup yellow onion (chopped)
Salt & pepper to taste

Add rice to 4-6 cups of water. Bring to a boil, let boil for 1/2 hour and drain water. Add another 4-6 cups of water to rice and repeat process until water is clean and/or rice has popped (this could take several hours). Sauté celery and onion in butter. Add celery and onion to wild rice and salt and pepper to taste.

Cranberry Orange Relish

1 bag of frozen cranberries
1 orange
1/2 or 1 cup sugar

In food chopper, chop one bag of frozen cranberries and one orange with rind on. Add 1/2 to 1 cup of sugar. Mix thoroughly. Refrigerate overnight.