INGREDIENTS:

• 1 young pheasant
  
• 1/2 cup chopped onion
  
• 3 cups chopped Oysters
  
• 6 cups dry bread crumbs
  
• 2 eggs, beaten
  
• 1/2 cup chopped celery
  
• 1/4 cup margarine
  
• 1 3/4 cups Oyster liquor or water pheasant has been boiled in
  
• Salt and pepper
  
  

1. Boil pheasant in water for 45 minutes or until tender.
   
2. Cook celery and onion in margarine until soft. Drain Oysters, reserving liquid. If needed, add pheasant stock to Oyster liquid to measure 1 3/4 cups.
   
3. Add bread crumbs, Oysters, egg, seasonings, and liquid to celery mixture.
   
4. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan.
   
5. Place any remaining dressing around bird in pan. Bake at 350 F for 45 minutes.

INGREDIENTS:

• 1/2 c Oil
  
• Salt
  
• Pepper
  
• Garlic
  
• 2 tb Vinegar
  
• 1 ts Sugar
  
• 1 ts Paprika
  
• 2 tb Onion, chopped
  
• 1/4 c Wine, white
  
• 2 tb Worchestershire sauce
  
• 1 ts Tabasco sauce
  
  

1. Marinate the pheasant pieces in the above sauce for 2-3 hours.
   
2. Turn pieces of meat in sauce once or twice. If birds are apparently old and tough, let them simmer in marinade sauce 1/2 hour.
   
3. Remove meat from sauce and place on charcoal grill.
   
4. Brush the meat frequently with marinade sauce until deep brown and well done. Don't place charcoal briquets closer than 1 inch abart or the fire will be too hot.
   
   

INGREDIENTS:

• 3 grouse, de-boned and cut into chunks
  
• olive oil
  
• 1 1/2 cups cooked wild rice
  
• 1/2 cup butter, melted
  
• 1 can beef consume
  
• 1 can cream of celery soup
  
• 1 can, 8 oz, sliced water chestnuts
  
• 1/2 lb sliced mushrooms. canned okay, freah better
  
• sliced almonds
  
  

1. Heat a little olive oil in a skillet. Add the grouse chunks and cook until browned on all sides.
   
2. Remove and drain on paper towels.
   
3. In a large bowl combine the beef consume and soup.
   
4. Add the rice, butter, water chestnuts, mushrooms and cooked grouse. Stir together.
   
   

INGREDIENTS:

• 2 grouse, cut into 1” cubes
  
• 1 stick butter, don’t use margarine
  
• 1/2 cup flour
  
• salt and pepper
  
• 1 can peaches
  
• 1/2 pint heavy cream
  
  

1. Season the flour to taste with salt and pepper. Place in a bag for shaking.
   
2. Place the grouse cubes in the flour and shake to coat. You may need to do it in small batches.
   
3. Melt the butter in a large iron skillet over medium heat.
   
4. Add the meat and brown evenly. Don’t over cook!
   
   

INGREDIENTS:

• 4 pheasant breasts
  
• 4 slices ham
  
• 4 - 6 slices swiss cheese
  
• 1 can cream of mushroom soup
  
• 1/2 can water
  
• 2 cups stuffing mix
  
• 1 stick butter, melted
  

1. Put the breasts in a greased 9x13 baking dish.
   
2. In a bowl, mix together the soup and the water.
   
3. Place the ham and cheese on the pheasant breasts.
   
4. Pour the soup over the breasts and cover with the stuffing mix.
   
5. Pour the melted butter over the top of the stuffing mix.
   
6. Bake for 1 hour at 350 degrees.