Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.
A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.
Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.