Ring-neck pheasants were introduced to the United States from China back in the 1800s. Today, pheasant hunting is a wildly popular tradition South Dakota. The state is home to an estimated population of about 12 million ring-neck pheasants, with more than 1 million acres of land reserved just for them. Pheasant season in South Dakota runs from late October to early January. The abundance of this meaty bird has led to the creation of some very tasty recipes.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
5 hours
Total Time
5 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 small pheasants, rinsed clean and patted dry with paper towels
- ¼ lb sliced bacon
- 1 can condensed cream of mushroom soup
- ½ cup sour cream
- ½ cup water
- 1 package (1 oz) dry onion soup mix
- 1 small can (4 oz) sliced mushrooms
- Salt, to taste
- Ground black pepper, to taste
Directions
- Place the pheasants into a slow cooker.
- Wrap and drape the bacon over the birds, so they are mostly covered.
- Whisk together the cream of mushroom soup, sour cream, water, chopped onion, onion soup mix, and mushrooms in a mixing bowl. Add salt and freshly ground black pepper if desired.
- Pour the mixture over the pheasants.
- Cook on a medium-high heat for about 5 hours, or until the meat falls easily from the bone.
- Plate and serve.
Notes
Optional: Serve with a side of applesauce.
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