Doc & Matthew!
Round these parts there’s a “holiday” nearly as sacred as the birth of our Lord. Pheasant hunting. October 19th marks the opening of pheasant hunting in the state of South Dakota. For any DoAheads out there that are unaware, SoDak is known for its plethora of pheasant.
Not only is our state steeped in the tradition of pheasant hunting, so is the tribe of Krall. My husband has extremely fond memories of pheasant hunts with his grandfather. And so it was with anticipation that he took his own boys hunting.
James Joseph…grateful to go along!
Miss Tay has gone too but she’d rather flush the birds than down them. We have brothers, cousins, fathers, sons, and daughters all gather for annual hunts. We honor the tradition. We honor the family. And we honor the bird as we give thanks for a delicious family meal. DoAhead is extremely pleased to share a favored family pheasant recipe.
Pheasant & White Wine Sauce
Ingredients:
2 Cans Cream Of Mushroom Soup
2 Cans Cream of Chicken Soup
1/2 Cup White Wine
1 tsp Tony’s Creole Seasoning
8 oz can Mushrooms
6 Strip of Bacon
1 Small Onion
Combine soups, wine and seasoning in a bowl. Set aside. Salt and pepper pheasant and place in baking dish (Make sure there are no pellets… tends to take away from the tender meat!) Place the strips of bacon on top of the pheasant, then rings of onion and the mushrooms. Pour the sauce over all and then cover the baking dish with foil. Bake at 250 for 4-5 hours.
The sauce from this dish is delicious over garlic mashed potatoes or wild rice.
If you don’t have hunters in your home or pheasant in your state click on the link below. You can order and ship fresh pheasant. Our son Matthew is 18 now. He takes his deer meat to Lee’s and they do an incredible job!)
Enjoy!
Your DoAhead Friend,
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