Cut up pheasant into pieces (legs, wings, back, breast, etc.)
Roll in mixture of flour, salt and pepper.
Brown in oil in large pot.
dash Worcestershire sauce
dash of red wine
and chicken broth to cover and simmer until tender – at least an hour
Mary (2nd Daughter, child #4):
I remember thinking stewed pheasant was really good but you had to be careful about the bones. It was usually served with steamed rice. This transports me back to Mom’s kitchen on a cool November day. I can see the pot with the glass lid and can almost smell it cooking. Dad used to say that his mother was happy with any kind of game he brought home so it seems likely that Mom got a lot of her game recipes from Bushia. Mom’s father was not a hunter but her Peterson uncles were.
Boil, covered with water, seasoned for about 3 hrs. (or until tender) put in celery, onions & parsley, salt pepper & garlic
After tender, pour Cattlemens’ bbq sauce over them and bake uncovered in a hot oven about (450) 15 min. or so.
Brown ribs in oil in pressure cooker, add onions, celery, parsley, a little water & shake a little barbecue sauce over meat
1 lb. hamburger
1 onion chopped
1 can chopped tomatoes
1 can tomato paste or sauce
dash of cayenne pepper
dash of chili powder
salt & pepper
1 bay leaf
4 stalks celery chopped
fry hamburger with onions, tomatoes, sauce or paste and celery
cook at least 1/2 hour before adding pasta noodles (broken up small)