Pheasent?Grouse?Brook Trout?

[kingkidfisher4431]

im looking for a pheasent recipe for the pheasents we took at the game farm... we got some 2 years ago and did them in like a crockpot and cream of mushroom soup which was terrible! was wondering about any grilling or baking recipes that anyone has???also a different crockpot idea that has a really thick mix to it and keeps the meat not really moist but just moist enough?also a good grouse recipe wouldnt be bad??and one more i got a single fillet of brooktrout that we deheaded and took the tail off and gutted any recipes for that???

[LABS4ME]

Crock pot pheasant or grouse...

-fry 3-4 strips bacon in pan till crispy, put on paper towel
-cut pheasnt or grouse breasts fillets into 1-2" cubes
-roll cubes in Gary Roach's breading mix, fry in pan just till golden (don't worry if meat's not cooked all the way)
-put meat in crock pot
-crumble bacon on top
-add 1/2 chopped onion
-add 1 crushed clove garlic
-1can cream of chicken soup
-1can cream of mushroom soup
-1 soup can of orange juice
-salt and pepper to taste

cook for 5-6 hours and serve over Reames egg noodles (in the frozen section at grocery store)

Another very easy way to serve the breast fillets is to soak in Zesty Italian dressing for a couple hours and put them on the grill till done. Do not over cook!

Or take fillet, dip in milk/egg wash, then Gary Roach's mix, fry in a little butter and olive oil till golden brown on both sides, take out of pan, slice 2/3 of the way through the breast (like taco shell) add thick slice of swiss cheese and thin slice of smoked ham, fold breast over this, put back in pan with another slice of swiss on top, cover pan and cook for 2-4 minutes till everything is melted, enjoy

For the legs/thighs I either make pheasant and dumpling stew with the meat or cook in crock pot all day with onion/garlic/little water till falling off bone, shred, add BBQ sauce and cook for 1 more hour and serve on buns as BBQ sandwiches (great for football games) Sometimes it's a combo of different game all put togther.

[High-ball]

Take the brookie and stuff cavity with butter and onions with a little fresh parsley...cover in tin foil and bake till done...its excellent

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"keep your line wet and your gun on the shoulder"