Holidays approach, hunters prepare

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

Holiday season is here, first Halloween, then Thanksgiving, and finally Christmas and New Year’s. I got some unfinished wreaths at a friends garage sale, one large and two small. I’m going to let my grandsons decorate the two small ones, the first for Halloween and the other for Christmas, to hang on their door.

Since hunting season is coming up, I’ll start putting some hearty recipes in my column. A friend recently told me he’ll be gone awhile on a hunting trip out west. I told him if he got an elk to bring me some of the meat and I’ll make him elk stew, which is so much better than regular beef stew, with a richer flavor. As I’ve said before, I don’t care for the strong taste of venison.

You rarely hear about anyone going quail hunting. I’ve never tasted quail, but I have found recipes of quail and pheasant that I’ll put in this column.

I hope you will let me know if you need a recipe or advice on preparation. Let’s make our holidays happy and wonderful ones. Until next time, enjoy these recipes.

Pheasant Paprikash

• 3-4 lbs. pheasant, cut in serving sizes

• 1/4 cup margarine, melted

• 1 chopped onion

• 1 tbsp. chopped green pepper

• 1/2 tsp. paprika

• 2 cups chicken broth

• 1 cup sour cream

• 2 tbsp. flour, salt, and pepper

Brown pheasant pieces in melted margarine. Remove from skillet and set aside. Add onion and green pepper,and cook until tender; add seasonings. Return pheasant to skillet. Add broth. Cover and bake in 350 degree oven for one hour or until tender. Blend flour and a little water. Add sour cream and blend well. Stir a little of the hot broth into the sour cream, then return to skillet and blend. Serve right away. Serve with dumplings.


• 3 beaten eggs

• 1/2 cup evaporated milk

• 1/2 tsp. salt

• 1 1/2 cups sifted flour

Combine eggs, milk, and salt. Stir in flour. Drop by half teaspoons into boiled salted water. Cook five minutes. Note: Either put dumplings in the pheasant mixture or just pour pheasant mixture over dumplings.

Pheasant in Mushroom Sauce

• 1 pheasant (3 lbs.) cut into pieces or deboned to suit

• 1 pkg. onion soup mix

• 1 can cream of mushroom soup

• 6 sliced carrots

• 1 cup sliced celery

• 6 potatoes

• 1/3 pint sour cream

Peel and quarter potatoes. Peel and cut carrots in serving slices. Put pheasant pieces, potatoes, carrots, and celery in a slow-cooker. Sprinkle salt, pepper, and garlic salt over all. Combine onion soup and cream of mushroom soup with one cup water. Pour over ingredients in slow-cooker. Add water to one inch of top, cook on high for five hours. With one hour left, add sour cream. Stir frequently.

Pheasant Breast Supreme

• 4 skinless, boneless pheasant breast halves

• 1/4 cup flour

• 5 tbsp. margarine or butter

• 1 1/2 cups sliced, fresh mushrooms

• 1/4 cup finely chopped shallots

• 1/4 cup chopped celery

• 1/4 cup cream sherry or chicken broth

• 2 tbsp. lemon juice

• 1/2 cup chicken broth

• 1 cup whipping cream

• 1/4 cup sour cream

• 2 minced garlic cloves

• 6 cups torn fresh spinach

• 1/4 cup sliced toasted almonds

Pound breast with (flat size) mallet between saran wrap to quarter-inch thick. Combine flour and 1/8 tsp. each salt and pepper. Coat meat on both sides with flour mixture. In large skillet, cook pheasant half at a time in 2 tbsp. margarine over medium high heat for three to four minutes until no longer pink, turning occasionally. Remove from skillet; keep warm. In same skillet, cook mushrooms, shallots, and celery in 1 tbsp. margarine until tender, stirring to scrape up browned bits. Add half cup broth to skillet. Bring to boiling; reduce heat. Cook over medium heat for six to eight minutes until most of liquid evaporates (2 tbsp. left), stirring often. Whisk in whipping cream and sour cream. Cook, whisking constantly, over medium heat until mixture reduces to 1 1/4 cups. Return pheasant to skillet and heat through. In a very large skillet, cook garlic in 2 tbsp. margarine for one minute. Add spinach, cook and toss just until wilted. Serve pheasant with sauce over spinach. Sprinkle with almonds.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case