Pheasant Asparagus Lasagna 3-4 pheasant breasts cut in bite sized pieces Salt & Pepper, garlic, Italian seasoning to taste 3 T olive oil 1 lb fresh or frozen asparagus, cut in 1 inch pieces ½ cup butter ½ cup flour 2½ cups whole milk or half 'n half 2½ cups chicken stock Onion and minced garlic to taste 1 T Italian seasoning 1 lb lasagna noodles, cooked and drained 3 cups Asiago/Mozzarella cheese (grated) 3 cups Monterey Jack cheese (grated) Cook pheasant in olive oil and seasonings until cooked thru. Saute' onions, garlic and Italian seasonings over medium heat in butter for 3-4 minutes until soft. Stir in flour to form a roux and continue to cook, stirring constantly for 4-5 minutes. Mix chicken stock and milk or cream, and heat thru. Add milk mixture to roux, 1 cup at a time, stirring constantly. Cook and stir until thickened, add salt and pepper. Combine with pheasant, asparagus. Cook lasagna, layer pheasant sauce, noodles, 1 cup each cheese, repeating layers several times in a lasagna pan or cake pan. Bake at 350 for 45-60 minutes until done.

Ed Gunter

Pheasant/Asparagus Bake

¼ cup chopped onion
4½ tsp. butter
1 tsp minced garlic
1 8 oz. cream cheese
Cream ( half and half )
1 pkg (10 ounce) frozen asparagus spears
1 cup seasoned bread crumbs
8 pheasants (cut breast off each pheasant)
salt
pepper
1 can chicken broth

In a large skillet, saute onion in 4 1/2 tsp. butter until tender. Add garlic, saute one minute longer. Add cream cheese and cream until you have a medium thick consistency. (Just so it's not really thick). Stir over low heat until blended.

Wash and cut pheasant breast off the bone. Salt and pepper each breast and layer in a roasting pan. Sprinkle with bread crumbs. Layer asparagus on top of bread crumbs. Drizzle the cream mixture on top of asparagus. Sprinkle with more bread crumbs. Add the chicken broth.

We baked this at 300 degrees for 3½ to 4 hours and it was really tender. You can adjust the time. Say, 2 hours at 350 degrees.

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.

 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.

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