|The Farmer's Cookbook|
|by Mitzi Ayala|
A flavorful collection of recipes emphasizes fresh and wholesome ingredients, as well as the cooking methods of North America's farm kitchens, wit...
1 - 10 of 19 for pheasant breast
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For sauce: Place ... the oysters. Place pheasant breasts on baking sheet ... Serves: 6. (Prep and Cooking Time: Sauce 20-25 minutes; Pheasant 30-40 minutes)
Fry pheasant in 1 tablespoon ... casserole until used up and sprinkle bread crumbs and grated cheese (optional) over top. Bake for 30 minutes at 350 degrees.
Layer bottom of ... beef. Wrap each breast with bacon. Arrange ... the soup, sour cream and mushrooms. Pour over breasts and bake 3 hours at 300 degrees.
Flour cut up bird and brown in frying pan. Combine rest of ingredients. Place bird in roaster and cover with sauce. Bake at 350 degrees, uncovered, 1 ...
Sauté chicken in ... low heat until pheasant is tender and ... and the raw flour taste is gone. Season to taste with salt and pepper. Serve. "Chief" Sova
Saute the pieces of pheasant quickly in the ... the 1 1/2 tablespoons of butter, lemon juice, parsley, and tarragon. Serve while still warm. Serves 6-8.
Roll pheasant in flour and brown. Cut breasts in half. Place ... Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be used.
Mix together everything except pheasant in bowl. In ... Sprinkle any remaining butter and crumbs on top. Bake at 350 degrees for 45 minutes. Don't cover.
Cook rice according ... chopped chicken or pheasant, soups and ... pot. Watch carefully as it can burn easily. Add slivered almonds just before serving.
Prepare stuffing by ... on top of each of 4 breast halves. Cover with four other breast halves. Wrap each with 2 slices bacon and fasten with toothpicks.
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