Meet our newest additions to Flynt Farms Upland Hunting, Mikki and Heidi. They were added to the bird dog force in January of 2008 and are German Shorthair puppies at eight weeks old. They were purchased locally from a breeder from Liberal, KS, David Riley. We at Flynt Farms are not abandoning our first love of Brittanies, but have found that the larger stronger breed should compliment our hunts especially in the bigger cover like our CRP fields. Mikki and Heidi personally invite you to come join them for some fine wild bird hunting in the upcoming season.
PHEASANT & GAME RECIPES
Pheasant & Rabbit Recipe
Submitted by Mark Hancock
1 Pheasant – cut into small pieces
1 Rabbit– cut into small pieces
(Cut and peel off fascia from both Pheasant & Rabbit – it makes meat more tender & less chewy)
1 can – Cream of Chicken Soup
2 cans – Cream of Mushroom Soup
1 pack – Dry Onion Soup Mix
Flour
1 Onion – diced
4 carrots – sliced into pieces
Lg. Fresh Mushrooms – Sliced (thin – Medium)
2 cups water
1 shot – cooking sherry
½ Tab Butter
1-2 teaspoons - Cajun seasoning
1 can - Water Chestnuts (Drain)
Lowery’s seasoning salt
Black Pepper
Salt
Pheasant Casserole
submitted by Warren Clark
- Filet breast of pheasant, cut into finger size strips. Roll in flour seasoned with salt and pepper. Brown quickly in hot oil. Drain on paper towel. Place pheasant in glass baking dish that has been sprayed with nonstick oil (Pam).
- Cut and ring out a lrg. onion, slice about 8 oz. fresh mushrooms. Place onion and mushrooms over browned pheasant. Mix 2 cans of creme of mushroom soup; 1 can of creme of chicken with 2 cans of water. Add 1 teaspoon of Tony Chachere's Cajum Seasoning. If you like your food with a little more kick to it put in morre or less of Tony's Seasoning. Mix soup and seasoning together. Be sure the mixture is smooth and it does not need to be warmed. Pour over your pheasant, cover it and place in oven at 325 degrees for four hours.
- Serve this with a mixture of wild rice cooked to direction.
- Add green salad or vegetable with bread sticks or garlic bread and you have a wonderful meal.
Pheasant a la Creme
submmitted by John Kunick
Serves: 4
2 Pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tablespoons dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup finely chopped celery
1/2 cup sliced olives
2 tablespoons chopped pimentos
Quarter birds. Sprinkle with salt, pepper, and paprika. Dredge with flour. Brown in butter.
Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned and stir until mixed and warmed ....Pour over pheasants. Cover and bake at 300 degrees for two hours.