Three Ways an Artist Cooks Pheasant

https://www.icloud.com/photostream/#A35GH8MqGuJWfA

The above attached thirty photo set shows how an artist prepares pheasant. (Tap on above link to open)

Maria is a friend who had never cooked a pheasant before.  So after my hunt Sunday I visited Scott and Maria  ("California Transylvanian Hounds") with three birds right from the fields of Hastings.

 

 

I showed Maria how to dress the first pheasant and she learned quickly and had the other two birds done flawlessly after that.

We're on the way over to give her efforts a taste.  Very much looking forward to it.

Pheasant Soup

 Delicious.

Pheasant Soup

Step One Two Pheasants, cut up in pieces (chukars or quail can be used) 4 cups water 4 celery stocks, diced finely 1 medium onion, diced finely 3 carrots, diced finely 1 tsp. salt 1 tsp. pepper 4 bay leaves Combine these items in a pressure cooker and  cook for 20 minutes at 15 lb.. or you may  use a crock pot, coking for 8 hours. When  finished, remove (shred) the pheasant meat  from the bones. Strain the pheasant stock and save it, but discard the vegetables used for making the stock. Step Two Pheasant stock (you may add water if needed) 6 celery stocks, diced 6 carrots, peeled and diced 1 onion, peeled and diced salt and pepper to taste Combine and cook these  ingredients until the vegetables are just done. Step Three You're just about there. Now add flat egg noodles  (drained and rinsed) and stir in the shredded pheasant meat.   Heat the soup to serving temperature and serve with a hardy bread. Serves: 6 Notes: Can be frozen

From Olex Preserve, for the love of bird dogs and hunting
http://www.olexbirdhunting.com/