The Cloverleaf Ranch's Recipe's for Pheasant

Oven Baked Pheasant

1 Pheasant..cutup, 1/2 cup flour, 1/2 teaspoon seasoning salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1 Medium onion, thinly sliced, 1/4 cup butter, 2 cups chicken broth

Heat oven to 325 degrees. Combine flour, salt, pepper, and garlic in a large plastic bag. Add pheasant pieces and shake to coat. In a large skillet melt butter and brown pieces on both sides. Transfer pheasant to a 3 quart casserole dish and cover with onion. Mix left over flour with drippings and add the broth. Stirring constantly, cook until thickened. Pour over pheasant pieces and bake for 1 1/2 hours.


Oven BBQ'd Pheasant

1 whole pheasant with skin, 1 stick butter..cutup, 1/2 cup chicken broth, 1 bottle of your favorite BBQ sauce,

Heat oven to 325 degrees. Place pheasant, breast side up, in a small roasting pan. Cut butter sticks into pats and place all over top of bird. Add broth to pan. Cover, roast for 50 minutes, basting three times. Uncover and roast for another 15 minutes, basting once. Cover bird with bottle of sauce and roast for 15 more minutes.


Roast Pheasant in Wine

1 Pheasant..cutup, 1/4 pound fresh mushrooms, 1 Tablespoon chopped onion, 1 teaspoon garlic powder, 1 cup chicken broth, 1 cup Port or Madeira wine, 1 teaspoon lemon juice, 1 Tablespoon cornstarch, 2 Tablespoons cold water,

Heat oven to 325 degrees. Place pheasant pieces in a Dutch oven, salt with seasoning salt and pepper to taste. Add mushrooms, onion, garlic, stock, wine, and lemon juice. Cover and bake for 2 hours or until pheasant is tender. Transfer pheasant and mushrooms to a heated platter with a slotted spoon. In a small bowl, mix the cornstarch and water. Pour into cooking liquid in the Dutch oven and heat until boiling. Stir constantly until thickened. Pour over pheasant and serve.


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