My son, Wonder Chef J, helped me out by bringing my hunting experience to its ultimately successful conclusion, NOMS! WCJ prepared the birds while I pulled together everything for cooking them. I saw the "guy recipe" (code for quick, easy and flavorful) earlier in the day on a gun dog show (American Gun Dog...maybe), but I honestly can't recall which one. Anyway, we changed the recipe slightly.Recipe
1 can Cream of Mushroom soup (or enough to cover the birds without drowning them, we had three)
Salt (I used sea salt)
Pepper
Weber's Kick'N Chicken Grilling Rub (or pick your favorite)
- WCJ filleted the breast and cut each into three strips lengthwise. He also attempted to remove as much leg and thigh meat as possible. (He didn't enjoy that. I know there's other things you can do with the legs, but we didn't this time. *Note: Be sure to watch for shot! We found only one.
- We put a layer of soup (about 1/3 the can) in the bottom of a glass pan big enough to hold the birds and then laid the strips of pheasant on top of that.
- Season to taste using the salt, pepper and Kick'N Chicken (or your favorite) rub.
- Lastly we applied the remaining soup over the pheasant (my understanding is that the Cream of Mushroom soup keeps this lean bird from drying out).
Cook for about 20 minutes, taking care not to overcook the birds.
I think if you want to make it real easy, just:
- Throw it all (I mean combine) in a plastic zip-lock bag together,
- Seal it (the bag),
- Shake or mix it all up
- Dump into the glass pan.
- Bake
Seems a little unceremonious for such a wonderful bird, but I think it would probably taste the same. NOMS!
