Pheasant Stroganoff 4-6 pheasant breasts, diced 1 pkg onion soup mix 1 can cream of mushroom soup 1 soup can milk 8 oz sour cream 1 pkg large egg noodles (wide) Cut pheasant in bite size pieces and fry. Season with salt and pepper, then add onion soup, mushroom soup and milk. Cook in slow cooker for 3-4 hours. Just before serving add sour cream. Serve over cooked noodles.

Ed Gunter

Pheasant Wild Rice Soup
Serves 10-12

4 Pheasant breasts or 2 whole pheasants - boiled and diced (reserve broth)
1 bag of Canoe unseasoned white and wild rice
1 box of Uncle Ben's mushroom flavored rice
1 can Cream of Celery Soup
2 cans Cream of Chicken Soup
5 cans of chicken broth
4 cups of pheasant broth
4 cups of half and half
1 cup diced carrots
1/2 cup diced onions
1/2 cup butter

Sautee carrots and onions in butter until tender.

Boil pheasant and cool. Dice up pheasant when cooled. Mix together the cream soups, chicken broth and pheasant broth. Cook rice as directed on package.

Add diced pheasant, carrots, onions and rice to soup mixture. Add 4 cups of half and half to soup mixture. Soup will thicken as it cooks. Salt and Pepper to taste.

Cream of Pheasant
(4-6 Pheasants)

Roll pheasant pieces in flour. Brown in real butter and olive oil.
Place in a slow cooker ro roaster. Pour drippings of butter and olive oil
on top of browned pheasant.

Mix Sauce and pour on top of pheasant:
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of cream of mushroom soup
8 oz. sour cream
1/4 cup diced onion
Milk - 1 to 2 soup cans
Salt and Pepper

Slow cook about 3 hours. Enjoy.



"Ruffed Pheasant"

16 pieces pheasant (breast & legs) - raw
pepper
2 cans cream of celery soup
2 cans cream of chicken soup
1 can drained mushrooms
2 cans water
1 pkg dry onion soup mix
1 cup pre-cooked wild rice, soaked in hot water
1 cup wild rice (Zatarain's)

Mix all ingredients except pheasant in large roasting pan. Lay pheasant pieces on top of mixture.
Salt pheasant. Bake covered with foil at 350 degrees for 1 hour. Uncover and continue baking
approximately 1/2 - 1 hour