Glazed Pheasant Satay



Cut breast and thigh meat from two pheasants into ¼-inch thick strips and place in marinade for 2 to 24 hours.



Marinade

¼ cup sesame seeds

1 ½ tsp. crushed red pepper

1 clove garlic

3 scallions, chopped

¼ cup toasted sesame oil

¼ cup soy sauce

½ cup hoisin, plum sauce or teriyaki



Puree all ingredients in blender and pour into a one-gallon sealable plastic bag.

Soak two dozen 6-inch bamboo skewers in water for half an hour. Thread pheasant onto pre-soaked skewers, and grill over medium high heat for one or two minutes per side.



Dipping Sauce #1

Blend together

1 ½ tsp. curry powder

juice of one lemon

¼ cup olive oil

½ cup Dijon mustard

¼ cup mayonnaise

Dipping Sauce #2

Blend together

1 cup soy sauce

½ cup orange juice

1 tbsp. toasted sesame oil

2 to 4 tsp. hot sauce or chili paste

Phesant in Creamy Mushroom Sauce

Prep: 20 min; Bake: 2hr

Makes 3 servings



2 1/2 pound pheasant, cut into serving

pieces

1 cup sliced mushrooms (3 ounces)

1/3 cup chopped onion

1/2 cup apple cider

1 tablespoon Worcestershire sauce

1/4 teaspoon freshly ground pepper

1 clove garlic, finely chopped

1 can (10 3/4 ounces) condensed cream of

chicken soup

Paprika, if desired



1. Heat oven to 350 degrees



2. Place pheasant, breast side up, in ungreased

square pan, 9x9x2 inches. Mix remaining ingredi-

ents except paprika; pour over pheasant. Sprinkle gen-

erously with paprika



3. Bake uncovered 1 hour, spooning sauce over

pheasant occasionally. Sprinkle generously with

paprika. Bake 30 to 60 minutes longer, spooning sauce

over pheasant occasionally, until juice of pheasant is

no longer pink when centers of thickest pieces are cut



1 Serving: Calories 680 (Calories from Fat 315); Fat 35g

(Saturated 11g); Cholesterol 215mg; Sodium 1080mg;

Carbohydrate 16g (Dietary Fiber 1g); Protein 7g



Chicken in Creamy Mushroom



Substitute 3 - to 3 1/2 pound cut-up broiler-fryer chicken

for the pheasant. Bake about 1 1/2 hours or until juice

of chicken is no longer pink when centers of thickest

pieces are cut

Glazed Pheasant Satay



Cut breast and thigh meat from two pheasants into ¼-inch thick strips and place in marinade for 2 to 24 hours.



Marinade

¼ cup sesame seeds

1 ½ tsp. crushed red pepper

1 clove garlic

3 scallions, chopped

¼ cup toasted sesame oil

¼ cup soy sauce

½ cup hoisin, plum sauce or teriyaki



Puree all ingredients in blender and pour into a one-gallon sealable plastic bag.

Soak two dozen 6-inch bamboo skewers in water for half an hour. Thread pheasant onto pre-soaked skewers, and grill over medium high heat for one or two minutes per side.



Dipping Sauce #1

Blend together

1 ½ tsp. curry powder

juice of one lemon

¼ cup olive oil

½ cup Dijon mustard

¼ cup mayonnaise

Dipping Sauce #2

Blend together

1 cup soy sauce

½ cup orange juice

1 tbsp. toasted sesame oil

2 to 4 tsp. hot sauce or chili paste