Pheasant

[CurLee]

Any recipe ideas, I don't want to experiment. I've got several whole plucked, a couple whole skinned, and some breasted out and some quarters. Very fatty birds.

[ChickenFlip]

Make fajitas out of the breasted ones.

[kquinn]

Anything you would do with poultry- just don't overcook it.

[cat III]

Coq au vin , you can’t go wrong!!

[coonsqualler01]

Chizlick. Batter and fry, it is excellent. We tussle to get what comes out of the fry pot after someone comes back from S. Dakota. Grilled some that was not nearly as good.

[Bad Habit]

Cajun inject just like a fried turkey and rub with same, let sit overnight in the fridge, flour and fry= beat yo momma for the last piece

[welltaut]

The local Indian gal (who is sweet as can be) that cooks for us out in S Dakota fries nuggets (just like you would with a turkey breast)....then makes some kind of local plum sauce for dipping (something like you’d see in Highstrung’s posts). She also bakes a few whole birds in the oven just like you would a chicken. There’s never any leftovers....

Don’t cook it too long. Dries out quick like quail.

[Bad Habit]

The local Indian gal (who is sweet as can be) that cooks for us out in S Dakota fries nuggets (just like you would with a turkey breast)....then makes some kind of local plum sauce for dipping (something like you’d see in Highstrung’s posts). She also bakes a few whole birds in the oven just like you would a chicken. There’s never any leftovers....

Don’t cook it too long. Dries out quick like quail.

That's called squaw sauce- she makes it outta toe jam

[CurLee]

Coq au vin , you can’t go wrong!!

Interesting. Have you tried this with morels?

[willk]

Grilled or roasted. Baste it. Fruit sauce.