Easy Pheasant RecipesSavory Marinade Recipes Easy Wild Game Recipes My easy pheasant recipes are below, but first I want to give you some facts and tips about this beautiful bird. The common pheasant is a well known game bird and one of the most hunted in the world. Pheasants are not native to the United States, but were introduced here from Asia in 1857. 
Click Here For My Pheasant RecipesThe pheasant color range is from almost white to nearly black and when hunted they are able short distanced fliers; but prefer to run. The common pheasant feeds solely on the ground - from nuts, fruit and seeds to lizards, snakes and mice. They do roost in trees at night. The male pheasant are often accompanied with several hens and they will build their nest on the ground. The females produce approximately 10 eggs over a two to three week period from April to June. The chicks stay close to the female and resemble a full grown bird at only 15 weeks of age. 
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HOW TO CLEAN A PHEASANT Following is a brief description on how to skin, clean and prep when preparing one of my easy pheasant recipes. You need a sharp knife or shears and a large garbage bag to collect the feathers. Place the bird on its back and make a shallow incision from the throat down to the bottom of the bird so you can easily peel back and remove the skin and feathers. Do NOT make a deep incision or you will open the crop which is a small sack at the bottom of the throat and will have the remains of the birds last meal. After skinning the bird, you will see the breasts which you need to cut away from the bone. Then move on the the legs and thighs and CAREFULLY remove them from the bone, not to cut into the entrails. Our family does not eat the legs, only the thighs and breasts. We clean the bird in the field - it leaves the smell and mess behind which doesn't last very long with the scavengers around. They have to eat too. When you get home, thoroughly wash the meat and pat dry. Now you are ready to fix something delicious...
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FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.