Pheasant SATAY

Pheasant recipe

Jalapeno Pheasant Poppers

Easy Crock Pot White Pheasant Chili

 Pheasant Green Chili

Hunters “Go To” Pheasant Marinade



Zesty Pheasant Tartlets


1 Loaf thin-sliced bread

6T margarine, melted



1 C. Mayonnaise

1/3 C. Grated Parmesan Cheese

1/3 C. Swiss Cheese, Shredded

1/3 C. Onion, Chopped

1/4 tsp. Worcestershire Sauce

2 Drops Tabasco Sauce

1 Pheasant Breast, Cooked And Shredded


DIRECTIONS:  Preheat oven to 400 degrees. With rolling pin, flatten slices of bread. Using 2 1/2 inch cookie cutter, cut two rounds from each slice. Dip each round in melted butter, coating both sides. Press into 1 1/2 inch miniature muffin cups. Bake 10 minutes. Remove from oven and cool in pans. Prepare pheasant filling. Fill each tart shell with filling. Sprinkle with paprika. Place under broiler until golden brown and bubbly. Remove from pans and serve immediately.

John’s Comments: This recipe can be prepared ahead of time and frozen. Reheat frozen tartlets 7-10  minutes at 450 degrees. Cookie cutters with scalloped edges and different kinds of breads could be used for a variety. A 6 ounce can of tuna or a combination of 2 oz. cooked small baby shrimp and 2 oz. cooked, flaked crabmeat could also be substituted. MAKES 32 APPETIZERS.

                                                                                                                                                                                                     Submitted by John Furca

                                                                                                                                                                                                      A Valued BCWC Member



8 C. of Chicken Broth

4 Carrots

1 Onion

3-4 Stalks of Celery

1 Stick Of Butter

1 Can Cream of Rice Soup or Cream of Chicken Soup

1 Box of Uncle Ben’s Original Long Grain & Wild Rice

2 Cups of Cooked Pheasant

1 Cup Flour

1/2 Cup Cream


DIRECTIONS: Chop up the vegetables and saute them with the butter until tender. Add the 1 C. flour. The vegetables and flour will form a ball. Don’t worry it’s OK!!!

Fry pheasant and cube.

Heat broth in stock pot. Add vegetables, soup, pheasant and Uncle Ben’s to stock pot, and continue to cook until vegetables are tender.

Add 1/2 C. of cream approximately 15-20 minutes before serving. ENJOY!

                                                                                                                                                                                             Submitted by Charles Sellers

                                                                                                                                                                                             A VALUED BCWC MEMBER




4 Pheasant Breasts, strips

Fajita Mix

2 Green Peppers

1 Red Pepper

1/2 Onion

1 Sm. Container of Mushrooms

1 pkg. of Shredded Monterrey Jack Cheese


DIRECTIONS: Marinate pheasants in Ziploc bag (use directions on back of packet.) Cook pheasant with marinade in frying pan (about 10 minutes). Add peppers, onion, and mushrooms to frying pan when pheasant is cooked thoroughly. Cook until vegetables are tender. Serve in tortilla with shredded cheese and sour cream.



4 Pheasant Breasts, sm. pieces or ground

1 16oz. Sour Cream

2 Cans Cream of Chicken Soup

2 Cans Green Chilies

1 Pkg. Shredded Cheddar Cheese


DIRECTIONS: Cook pheasant in frying pan with 1 tbs. of olive oil. Mix together in a large bowl sour cream, soup, and green chilies. Spread 1/3 of the mix on the bottom of a casserole dish. Layer the tortillas with some of the mixture, pheasant, and cheese. Roll and place in dish. Save 1/3 of the mixture to spread over the enchiladas. Spread the leftover cheese on top (optional). Serve with refried beans and chips.