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Member Joined: 09 Dec 2005 Posts: 989 Location: Las Vegas

Frozen ones that is! Skinless, boneless breast filet's, smoked for 2 hours with Hickory chips and then grilled lightly with butter and lemon juice. Put over a bed of wild rice and the leftovers will be sliced up and served cold on top of a Caesar salad!

Need to get some more for next year!

Matt[/img]

Member Joined: 06 Nov 2006 Posts: 128 Location: NE

I still have 5 in the freezer. I think I will have to get a couple out and take them over to my mom's. She just fries them, but the way she does it is the best I've ever had. A couple of times our PF chapter has discussed getting together a collection of their favorite recipes, but the discussion always ended with one of the guys saying something along the lines of "you shoot as many pheasants as you can, and then you take them over to Ruth and let her fry them".

berg

I had that tonight, but with chicken; yours looks way better!

Member Joined: 14 Nov 2005 Posts: 81 Location: Madison, NH

I have about 8 left.....

but after seeing this thread, i may be down to 5 Laughing

Guest

I gave away about two dozen full breasts at work the other day. Although they all think I'm a "gun nut," the amount of people actually requesting a breast or two has grown. A couple years ago, it started out with a couple of farm kids and a Polish girl ... now all the young kids who like to cook are on the list each year. Still had another half-dozen breasts left, but cooked 'em up on the weekends for myself. Also did some leg-and-thigh crockpot fests for myself during the winter.

Member Joined: 14 Nov 2005 Posts: 81 Location: Madison, NH

...Not to hijack or steal anyone's thread, but Mrs. Yellow and I have found that using a slow cooker makes a tasty bird! I dress my birds as I would a roaster chicken or turkey breast, then pin on panchetta or thick sliced bacon to the top of the birds. After about 4-5 hours in the cooker, they fall apart, and have such a wonderful flavor, you could eat the pot they cooked in!!!!! Laughing

I'm out of stock.

You guys suck!

Member Joined: 08 Nov 2005 Posts: 3438 Location: Illinois

I am lucky to see 2 birds alive each year here Embarassed

Joined: 19 Jun 2004 Posts: 1480 Location: Mpls, MN.

I enjoy wild reared birds far more than the game farm variety. I have one rooster, and one ruffed grouse I'm saving to spoil myself when the wife visits home in South America. She is planning on a month long stay.

I'll just have to suffer through, I guess. Baby potatos, pearl onions, creme sauce, touch of paprika...
Best,
Ted

We have been out of birds for about a month. Our favorite recipe is a version of pheasant cordon bleu. Brine the breasts in gallon bags with a mixture of 1/4 c sugar and 1/4 c kosher salt dissolved in enough water to cover breasts. Brine for 25 minutes. Rinse and pat dry. Place breasts between two sheets of plastic wrap and gently pound breasts with a mallet or heavy object until the are thin. Thin is about 1/6” or less. The breasts are now ready to be filled, rolled and coated. You will need thin sliced ham, grated cheese (we use pepper Jack), seasoned flour (we use Mrs Dash), bread or cracker crumbs (we use reduced fat Wheat Thins) eggs and tooth picks or string.
Beat egg(s) and add enough water to thin the mixture. Place a piece of ham and cheese on breast. Roll breast, making sure that ends are tucked in and secure with tooth picks or string. Coat rolled breast with flour, then dip in egg, then bread/cracker crumbs, back into egg and one more time in cracker/bread crumbs. The process makes a large log shape. Bake at 325 for 25 minutes. The finish product is delicious and can be cut with a fork.
The method works very well on Sage grouse, substituting your favorite sage type pork sausage for ham and cheese.

Member Joined: 09 Mar 2007 Posts: 972 Location: Keller,TX

I'll trade you some wild hog chops and sausage for some phez.....and/or grouse. Wink

Member Joined: 14 Nov 2005 Posts: 81 Location: Madison, NH

Member Joined: 08 Jan 2005 Posts: 14 Location: Boone, NC

Haven't been on the site in a long time. But I took the dogs swimming while I fished a little and the cool air got me thinking about hunting season. I put my last birds in the soup pot tonight. My kids are coming home tomorrow after visiting friends for the week and can hardly wait to have a bowl of "papa's soup".

2-3 birds
half a bag of baby carrots
1 parsnip or turnip
1 large white onion
chicken bullion (if the birds are lean)
A few stalks of celery with tops
parsley
pepper corns
salt

Skim off the crud while simmering, then skim off the hard fat after it's been in the 'fridge overnight.

The best part of this recipie is that the kitchen smells like pheasant soup for hours while it's cooking.

While we're on the subject of the last game birds, How do you freeze your birds? These birds were about at their limit.

Some tricks I've tried:
gut and wipe, freeze with feathers on
freeze submerged in water
freeze in two freezer bags

Grouser

Friends coming over tomorrow night. Last 4 ditch parrots and last 6 chuckars all going down. Glad bird season is not so far away!

Ted...when is wife's trip? If you are "bachin' it" the right time of the season so a "hall pass" is no problem, I just might be able to put you onto a good duck shoot!

OSL

Member Joined: 14 Nov 2005 Posts: 81 Location: Madison, NH

I bought one of those vacuum sealers, it works well, and keeps the frezzer burn away longer.