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ROAST PHEASANT & OTHER WILD GAME

I see so many beautiful pheasants along the road sides here in South Dakota. I know that Pheasant Hunting Season is getting close. My sons hunt and love eating pheasant; I do not. I do eat meat now but when I was growing up I was a natural vegetarian. I had never heard the term 'vegetarian' nor did I know that there was a word to describe someone who didn’t eat meat. I just couldn’t; I could visualize the animal. As a result I suffered from Anemia and was prescribed a tonic. As you might imagine, I was totally disinterested in learning how to prepare or cook meat of any kind so when my aunt (Twila Taylor) published a book, ‘Secrets, Hints Recipes for Preparing, Cooking & Canning Wild Game’, I was merely impressed that she wrote the book; not interested in any of the reicpes. In the preface of her book she tells that she knew her 'husband-to-be' was a hunter and fisherman but she didn’t realize she would have to cook what he brought home! However, she did learn and after 37 years of cooking wild game she wanted to share some secrets she had learned.

I got a copy of the book just to have it and In the event YOU may be interested, I am sharing some of her secrets along with several of her recipes.

- Always take the skin off fowl. They are more moist, tender and tasty

- Remove visible fat and bone in steaks & roasts to get rid of the wild taste. Soak in vinegar water to tenderize

- Brown in pancake flour

- Roast turkey then refrigerate to cool – then carve

- Score fish after they are slightly frozen – never stick a fork into fish while frying (to keep oil from soaking in)

RECIPES Roast Pheasant

Wash well. Soak in salt water several hours. Rinse and drain

Cut up as you would a chicken

Brown in 1 cup oil or shortening after rolling in pancake flour

Place in baking pan

COOK UNTIL TENDER


Saute 1/2 cup chopped onion in ½ cube oleo

ADD:

1 ½ cups milk

2 cans Cream of Celery Soup (or Cream of Mushroom Soup)

Pour over pheasant and bake in 325⁰ oven for 1 ½ - 2 hours (until tender)

Jerky from Large Game

Freeze 2 lbs of meat until quite firm. Trim all fat and tallow

Slice thin – 3/16” across grain

Boil meat in 2 quarts boiling water that you have added 1 large onion, 2 cloves diced garlic & 2 TBSPS salt for one (1) minute. Drain & dry.

Make a marinade of:

¼ cup water

4 TBSP Worcestershire Sauce

4 TBSP A-1 Sauce

1 TBSP brown sugar

1 ½ TBSP liquid smoke

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

Place meat In a container that has a tight fitting lid and cover with marinade for 12 hours – (in refrigerator) turning container once in a while to make certain marinade soaks into all the meat.

Place meat on cookie sheets and bake in a slow over 150º- 160°six (6) hours turning at least once during baking. Jerky should feel like leather, don’t let it get too stiff or brittle.

Store in tight container.

NOTE: Recently my aunt passed away. I am so thankful that she did write that recipe book. – A lesson to learn from this is WRITE DOWN WHAT YOU WOULD LIKE TO LEAVE WHEN YOU LEAVE THIS WORLD.



My aunt (in red) with her five daughters.








Pheasant

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