Pheasant wrapped in Bacon with Green Peppercorn Sauce :)
Preparation Time: 30 minutes
Cooking Time: 1-2 hours
Ingredients:
4 breasts Bacon wrapped pheasant breasts
2 Cups Red wine
1 chopped onion
3 cloves chopped garlic
1 Tsp Tarragon
1 tsp Tarragon
3 cloves chopped garlic
1 chopped onion
3 Tsp peppercorns (ground)
2 cups whipping cream
Directions:
Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf. Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy and serve it well to your family or friends!!!

cut them up into chicken nugget sized pieces and then fry them like fried chicken there amazing

cut up off bonce, make a dredge )egg/ them milk , then season flour) fry in olive oil until browned..eat

If you cook the bird whole use a Reynolds cooking bag with a little broth.

i like making a popper out of it. First get a mild chili pepper from the local grocery store. Breast out the pheasant and cut into strips. 1 breast usually makes 3 or 4 strips. let them soak in italian dressing for half a day to a full day. Get the peppers and cut in half and clean the seeds out. Then put the strips inside the pepper and wrap in bacon. I like Wright's thick sliced hickory smoked bacon.then stick a tooth pick or two in it. Then stick it on the grill and watch close bc it will flame up. It will need to grill about 20-30 minutes. cook with pepper catching juice first then flip and let juice fall out. the juice will keep it moist. I've had gourmet chef's tell me thit is the best recipe they have ever had. it takes awhile to prepare but it is worth it.

Here is my simple formula, and overview of game birds in general. Do not cook the entire bird like you might a turkey. The meat to too lean, not enough fat to make it juicy. I skin, and split the breast in !/2, split the thigh/legs into individual pieces, and now you can fry them in far less time because of the smaller pieces. use whatever advice on garnishments as mentioned above. I've tried the breaded, deep fried chunks as mentioned above, and they were outstanding. Again there, the fry time is short, and you are not drying out the chunks because they are smaller pieces.

Slow cook in a crock pot with sliced potatoes and cream of chicken soup for several hours until tender. Excellent! Bon Appetit!