Upland Game Bird Recipes

Ingredients:

• 1-2 pheasants, chukar or grouse, quartered, or 4-6 quail halved
• 2 tbs. olive oil
• 1 1/2 tbs. minced giner, or 1 tsp. ground ginger
• 1 tbs. fish sauce
• 1/2 tsp. black pepper
• 4-6 cloves garlic, minced
• 1 tbs. soy sauce
• 1/2 cup sugar
• 1-2 tsp. chili garlic sauce
• 1 tsp. MSG (optional)
• 1/4 cup chopped green onion tops

Directions:
Saute' bird pieces in olive oil, with garlic and giner, until almost done. Add soy sauce, fish sauce, chili garlic sauce, pepper, MSG, and sugar, in that order, stirring all the time. Continue cooking for 5-8 min. stirring well. Remove from heat, add green onions, and cover. Serve with steamed jasmine rice, and stewed cabbage or green beans.

 

Ingredients:

• 3 (14 oz.) cans of chicken broth
• 1 1/2 lbs. of pheasant
• 1 cup diced onions
• 1 cup diced celery
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. pepper
• 2 cups sliced carrots
• 1 (14-15 oz.) can drained, whole kernal corn
• 1 (8 oz.) can tomato sauce
• 1 cup medium spicy tomato salsa
• 1 can (3-3 1/2 oz) chopped, mild, green chilies, do not drain
• 1/4 cup fresh cilantro, chopped

Directions:
Remove all dead skin and any visible fat before cooking. Bring broth to boil in a 4-5 qt. Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 45 minutes or until pheasant is tender. Remove pheasant with slotted spoon. Let cool. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender. Cut pheasant from the bones and add to the stew. This can be thickened and dumplings put on top for a main dish. Serve this dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese.