Bird Dog & Retriever News

February / March 2007 issue page 33

 February/March 2007 Now in our thirteenth year. www.Bdarn.com

Pheasant and Apple Casserole

 some fog starting to settle in the low lands. They walked through the woods to where Bob had seen the geese on Friday. They were still there, only now there were almost two dozen on the water.
After careful consideration, Henry decided that the best way to get the geese off the water for a good shot would be to have Ins son chase them up from the north along the shore He would position himself further south along a hillside hoping the geese would fly over his head and he could have a shot. What wind there was, was coming from the north.
By the time they were both in position the fog was getting thick and daylight was closing. Henry heard the geese leave the water and start flying in his direction. They were low to the ground and he was ready. At he last minute the geese turned away from turn and flew off in the direction of their farm. He never got a shot.
It was getting dark when they reached the house. Hanging from the top of the porch on a string was a Canada goose. It was tied by the feet with it's head hanging down. Henry told his son to unharness the horse and he would go to the house and find out about the goose. Bob could see his mother now talking to his dad. His dad slowly turned in the direction of the windmill. and stared up at the structure. From his vantage point Bob could see that one of the blades had a noticeable bend in it.

 

Loyde Childs hails from Marshall, WI

 Ingredients:
Makes: 4 servings
Ingredients:
1/2 cup flour
1/2 tsp salt
1/8 tsp pepper
1 pheasant
1/4 cup butter
1/2 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
2 tart apples, peeled, cored and sliced
1 cup apple cider
2 tbls wine vinegar

 

 


Send in your recipes, we'll use them!

 Directions:
Steps:
1. Preheat oven to 350F.
2. In a small bowl, combine the flour, salt and pepper.
3. Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
4. Melt the butter in a large skillet, add the pheasant and brown on both sides.
5. Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
6. Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
7. Cover and bake 1 1/4 hours.

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Copyrights Bird Dog & Retriever News May 2007
Do not reproduce or retransmit in any form, and we surf the web, we'll find you.
Maintained by Dennis Guldan e-mail
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