Recipes for game

Quail in Casserole

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4 quail, cleaned and washed

salt

1/3 cup salad oil

1 carrot, finely chopped

1 small onion, minced

1 tablespoon green pepper, minced

3/4 cup fresh or canned mushrooms, sliced

2 tablespoons flour

2 cups stock or 4 bouillon cubes dissolved in 2 cups boiling water

1/3 cup white wine

Rub whole birds lightly with salt, then brown in oil (or in part oil and part butter). Remove birds to heated casserole. In the same oil, saute carrot, onion, green pepper and mushrooms slowly, about 5 minutes. Blend in flour, then gradually stir in heated stock. Season to taste with salt; pour this sauce and wine over quail. Cover and bake in 350-degree oven about 1 hour, or until birds are tender. Serves 4.

Source: “Wild Game Cookbook” by L.W. “Bill” Johnson, published by The Benjamin Company Inc.

Pheasant Baked in Foil with Potatoes, Onions and Carrots

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All the parts of a filleted pheasant, including breast halves, de-boned thigh meat, wings and drumsticks

2 potatoes, cubed

4 medium-sized carrots, sliced

1 baseball-sized onion, diced

2 bouillon cubes or 2 tablespoons of bouillon granules

1/4 stick of butter or margarine

Sprinkle of pepper and garlic salt

1 sheet of aluminum foil, 12-inch x 30-inch piece.

Make a cooking dish out of the aluminum foil by folding it in half. Put a layer of onions across the bottom of the foil, which has been shaped into a tray. Add the meat, and cover it with potatoes and carrots. Put bouillon cubes or spread bouillon granules over the top of meat and vegetables. Then add butter or margarine, cut into pats. Sprinkle with pepper and garlic salt to taste. Other spices may be used such as Mrs. Dash. Seal the foil tray by folding the sides up over the top of the ingredients and bending the edges into an overlap. Cook for approximately 20 minutes at medium heat on the grates of a gas grill, or in a covered, cast-iron pan over a high-heat setting. Check for doneness by opening foil and poking meat and potatoes with fork. Speed of cooking will depend on nearness of foil packet to heat source. The double layer of foil will usually keep meat and vegetables from burning, but this can happen if packet is kept too close to heat source too long.

Pheasant Fajita is a tasty variation on this recipe. Follow these directions, but substitute sliced green peppers for the carrots, and use a commercially made fajita mix (either dry form or in a bottle) instead of the other spices.

Source: Winter 2004 issue of Pheasants Forever magazine.