took Molly to the National Bird Dog Challenge yesterday in Hemet and ended up with 4 pheasant and 2 chukkar in the cooler.
So I cleaned and froze 2 of the pheasant and the chukar.
The other 2 pheasant ended up in the pot.
Section 2 pheasant (Leg 1/4, split breast and back)
marinate in soy vey teriyaki for 2 hours
remove from marinade
dredge in flour,garlic powder, salt, pepper, paprika
brown in evoo in heavy oven proof pot
remove from pot
add to pot 1 whole yellow onion, sliced
sweat to transparent
add pheasant back to pot
add 1 blue tub of brown shrooms...sliced thin
add 2 cans heineken or favorite real beer
stir and put in 350 oven covered for 3 hours
serve with roasted red potatoes or pilaf or ?
Serve with a dry red wine as it turns out very sweet with 0 game taste!!!!!
I used a Ravenwood Zin...it was perfect!
[SIGPIC]
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