3721 183rd St.
Russell, Kansas 67665
Tel. (785) 483-3758
Fax (785) 483-3714
Uncle Jims' Famous Pheasant Poppers
6 Pheasant Breast
1 16 oz. jar of Sliced Jalapeno Peppers
1 Pound of Sliced Bacon, cut into thirds
1 Package of Cream Cheese
Preheat your grill for medium heat and lightly oil your grate.
Clean and cut the pheasant breast into bite-sized pieces. Cut your bacon slices into thirds.
Place your bacon on a flat surface and spread a medium layer of cream cheese and then place a piece of the pheasant breast on top of the pepper slice. Roll from one end to the other and secure the wrap with a toothpick
Cook on the preheated grill, turning frequently, until the bacon is crispy. Approximately 15-20 minutes, depending on the temperature of your grill. Serve plain or with your favorite dipping sauces
Big Arnolds' Classic Pheasant Bake
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
1 can fried onion toppers
Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9x13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Back for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.
3 pheasants, dressed and cleaned
Salt & Pepper
Nature seasoning brand seasoning
2-3 cups flour
2 cups cooking oil
Cut pheasant meat from body. Rinse throughly and place in bowl. Salt, pepper and season the pheasant turning the meat over to make sure all gets covered. Cover bowl and place in the fridge for at least 4 hours. In large skillet put oil and heat on high until ready to fry. In a shallow bowl scrabble eggs. In another shallow bowl (or plate) put flour in an even layer. Dip pheasant in egg first then coat with flour. Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil)