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Honey Roasted Quail Run Pheasant

If you did not bag your birds, you can substitute chicken for pheasant.

1.	Preheat oven to 500 degrees.
2.	Place the pheasant into a baking dish.
3.	Pour lemon juice over the pheasant.
4.	Generously spread the honey over the entire bird.
5.	Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
6.	Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
7.	Place into the bottom third of the oven & roast until done, which will be when you puncture the bird& the juices run clear.
8.	Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".

4		pheasant breast (if pheasant is not available chicken may be substituted)
1		tablespoon butter
3/4		cup brie cheese, diced
1		tablespoon shallot, minced and sauteed until translucent
1		teaspoon garlic, minced and sauteed until translucent
2		tablespoons tomatoes, concasse (peeled, seeded and diced)
2		tablespoons green onions, chopped
2		tablespoons cremini mushrooms, finely chopped
1		teaspoon sage, finely chopped
4		slices bacon
		salt and pepper
4		sheets puff pastry, 5 x 5 inches
1		egg, beaten

1.	Season breast with salt and pepper.
2.	Sear well in a pan with butter and let cool.
3.	Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
4.	Season to taste.
5.	Stuff ¼ of cheese mixture under the skin of each cooled breast.
6.	Wrap each with a slice of bacon.
7.	Wrap with puff pastry.
8.	Brush top with beaten egg.
9.	Bake at 425 degrees for 12-15 minutes.

Hmmmmm my favorite

8		pheasants, breasts boned
1 (10.5		ounces) can green chilies, chopped
8		ounces monterey jack cheese, cut into 8 strips
1/4		cup breadcrumbs
1/4		cup parmesan cheese
1		tablespoon chili powder
1/2		teaspoon salt
1/4		teaspoon cumin
10		tablespoons butter, melted
1 (15		ounces) can tomato sauce
1/2		teaspoon cumin
1/3		cup onions, sliced
		hot pepper sauce

1.	Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2.	Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
3.	Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4.	Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
5.	or until brown.
6.	Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
7.	Spoon over rolls and serve.

1		pheasant (skin and split in half, lengthwise)
		paprika (I always use Hungarian paprika if possible for best flavor)
2-3		tablespoons butter
1		cup water
1		teaspoon instant chicken bouillon
1/2		cup orange marmalade
1/4		cup orange juice
1/4		teaspoon pumpkin pie spice (optional)

1.	Wash pheasant and pat dry.
2.	Sprinkle on both sides with paprika.
3.	Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
4.	Add more butter if needed.
5.	Mix water and bouillon and pour over pheasant.
6.	Lower heat and cover and simmer for thirty minutes until tender.
7.	Add water if needed and turn meat several times.
8.	Combine remaining ingredients.
9.	Let liquid on pheasant cook away and then baste orange sauce over the meat.
10.	Simmer uncovered and baste frequently for 10-15 minutes.
11.	Serves 2. Great served with rice.

Telephone 303-646-3868

FAX 303-646-4375

Postal address

Quail Run Sports

35027 County Road 27

Kiowa, CO 80117

Electronic mail

quailruncolorado@msn.com