This elegant dish is quick and easy to prepare.

• 6 pheasant breasts
• 1lb. Jerusalem artichokes cut into 1/2 inch slices
  (you may substitute water chestnuts)
• 12 ounces frozen pearl onions
• paprika to taste
• garlic powder to taste
• salt + pepper to taste
• 2 cups orange juice

Preheat oven to 325° F.
Place pheasant breasts, artichokes, and onions in an ovenproof dish.
Sprinkle on paprika, garlic powder, salt, and pepper.
Pour orange juice over and bake for 1 hour.

This soup becomes even more flavorful as it ages.  Serve with a green leafy salad and a loaf of crispy bread.

• 1 pheasant
• 1/4 cup plus 1/2 teaspoon salt
• 1/2 lb. hot venison sausage chopped
• 1/2 lb. smoked sausage chopped
• 1/2 cup chopped onion
• 2 quarts chicken stock
• 4 medium potatoes diced
• 1 10 oz. package frozen mixed vegetables
• 2 16 oz. cans creamed corn
• 1 can evaporated milk
• 3 bay leaves
• 1 teaspoon Old Bay Seafood Seasoning
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

Clean pheasant and cut into pieces.  In a large stew pot, cover pheasant pieces with 2 quarts of water and 1/4 cup of salt.  Allow to soak for several hours.  Drain, rinse, and pat dry.

Return pheasant to pot, cover with fresh water and cook over medium heat for 1/2 to 3/4 hour.  Remove meat and allow to cool.  Pick meat from the bones, cut into small pieces and set aside.

Add sausage, onions, and stock to the pot and bring to a boil.   Lower heat and simmer for 15 mins.  Add potatoes and mixed vegetables and boil 5 minutes longer.  Add chopped pheasant meat, corn, evaporated milk, bay leaves, seafood seasoning, oregano, pepper, paprika and the remaining 1/2 teaspoon salt to the pot.

Lower heat to simmer and cook for 1 hour, allowing flavors to blend.

Enjoy!

  Dog Tip 

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