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  Blazin Britts
Steve & Lori Ralph
Forest Lake, MN * 651-464-5177 * E-Mail


Pheasant wild rice soup

4 cups diced pheasants (3-4 birds cut into 1/2 inch chunks)
1 lb. wild rice
4 7 oz. cans of sliced mushrooms
3 26 oz. cans cream of chicken
2 26 oz. cans cream of mushroom
2 26 oz. cans chicken broth
2 cups sliced carrots
2 Tbls of butter
1 Tbls of minced garlic
1 Tbls of salt
1 Tbls of pepper

Prepare rice the day before by putting the rice in a large bowl and covering with water, then soak in refrigerator over night. Next day, saute the garlic and pheasant in butter. Drain the water from the rice and drain the butter from the pheasant and combine all of the ingrediants into a large kettle and simmer for 3 hours. This makes enough to feed a small army of hunters for a couple of days.
Bacon Wrapped Pheasant

4 pheasants (breasted)
1 lb. bacon
1 cup brown sugar

Breast the Pheasant and cut into 2" long strips. Wrap each strip with bacon. Lay on cooking sheet lined with tin-foil. Sprinkle brown sugar generously over each bacon wrapped strip. Cook at 350 for 30 minutes. Feeds 6 hungry people.
Roast Smoked Pheasant

2 pheasants
2 tablespoons of. Liquid Smoke
3 teaspoons of garlic salt
2/3 cup of soy sauce
bamboo skewers
Apple wood chunks

Take two pheasants and soak overnight in smoke salt brine made of Liquid Smoke, soy sauce and garlic salt and enough water to cover birds. Remove birds and truss legs to breastbone with a bamboo skewer. Make slice along each side of breastbone, and place 1/2 slice of bacon into the opening. Lay bacon strips over birds and secure with toothpicks and skewers. Salt and pepper birds. Grill "indirectly" on BBQ at 300 degrees for 1 to 1 1/2 hours. (Indirect grilling is accomplished when the meat is above a burner that is off and the other burner is on.) Place wood chips in iron smokebox for extra flavor. Keep lid closed as much as possible, and rotate birds if needed. Check leg to see if done. Remove birds from grill, take out toothpicks, and enjoy!
Pheasant/Grouse ala king

1 pheasant (diced into 1/2 inch chunks)
1 can of sliced mushrooms
1 can cream of chicken
1 can cream of mushroom
1/4 of a soup can of milk
1/2 bag of pasta noodles
2 tbls. of butter
1 tsp. of salt
1 tsp. of pepper

In a 2 quart sauce pan saute the diced pheasant in butter. Drain butter and add soup, milk and spices, mix and heat on medium until hot. Cook pasta noodles in water, then serve noodles with pheasant on top. This really warms you up after a hunt and is easy to make.
Pheasants and apples

2 pheasants (whole)
6 apples (quartered)
1 oven bag

Quater the apples and remove the seeds, then place pheasants and apples in oven bag and cook at 350 for 1 1/2 hours. Remove the pheasants and place on a platter. Remove the apples and place in bowl, remove the apple skin and mash to make apple sauce. Serve pheasants with apple sauce.
Apple Stuffing

1 8 oz. package of stuffing
1 1/2 cups Apple Sauce
1/2 cup fine chopped apple (or additional 1/2 cup apple sauce)
1 cup apple juice or cider

In a large bowl stir in apple, apple sauce, apple juice, and stuffing bread.
Stove top:
  Place in large skillet with meat and cook on low heat for 60 minutes.
  Place in roaster with meat and cook at 350 for 60 minutes.
Pheasant in Sour Cream Sauce

2 pheasants, 1 3/4 pounds. each
1 cup flour
1/2 cup vegetable oil
Salt & pepper
Optional 1/4 tsp Marjoram & 1/4 tsp Sage


2 Tbls flour
2 Tbls butter
1 Cup heavy cream
1 Cup milk
2 Cups water
2 Tsp chicken base or bouillon granules
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 cup sour cream

Cut each pheasant into 8 pieces, splitting each breast. Dust pieces of pheasant in 1 cup flour after rubbing in spices. Saute in frying pan with oil until golden brown. Remove to a roasting pan and set aside.
To prepare roux, place 2 tablespoons butter and 2 tablespoons flour in small, heavy bottomed pan over low heat; cook, stirring, for several minutes. (The cooking removes the pasty taste of the flour.) Add cream, milk and water to saucepan. Add chicken base, pepper and garlic powder. Cook, stirring constantly, until mixture thickens.
Add the sour cream to mixture and stir until smooth. Pour sauce over pheasants in roasting pan. Cover and bake at 325 degrees for 2 hours or until pheasant is tender. Serve sour cream sauce with fowl. Wild rice is an excellent accompanying dish with this as is dressing.


Smoked Pheasant

1 Whole Pheasant
Cherry Wood Chips
1/2 cup Pickling/canning Salt
6 cups Cold Water
1/4 cup Brown Sugar
3 tbsp Maple Syrup
2 tbsp White Wine Vinegar
2 tsp Pickling Spice
2 tbsp Honey
3 tsp Soy Sauce
1 cup Chicken Broth
1 Beer

In a large glass bowl or sealable bag, combine pickling salt, water, brown sugar, maple syrup, vinegar and pickling spice. Add pheasant and put in frig for at least four hours, turning occasionally. Drain, discard the brine and let the pheasant dry on paper towel for thirty minutes. In a small bowl combine honey and soy sauce. Start gas or charcoal grill on one side only and soak cherry wood chips in water. Put wood chips on hot coals and put pan with chicken broth and beer over hot coals. Brush pheasant with honey soy mixture and place on side of grill opposite the coals. Cover and try to maintain a temperature of between 150 degrees and 250 degrees, opening grill as little as possible. Smoke pheasant for two to three hours adding more cherry chips during the last hour.
Steve's Favorite Smoked Pheasant

6 whole pheasants (separate legs and breast)
4 cups water
3 cups Soy Sauce
4 cups dry white wine (cheap stuff)
4 cups Brown Sugar
1 Tbs Onion Powder
1 Tbs Garlic Powder

Directions Mix all ingredients in a plastic bucket. Stir constantly for 5 minutes. Make sure all ingredients dissolve. Add birds. Let soak for 12 hrs in refrigerator. Remove from brine. Let air dry for 1/2 hour while preparing smoker.

Smoker: Use 10 lbs. charcoal, Apple or Mesquite chunks. Soak chunks in water 2 hours before using(apple chunks are best!). Fill smoker bowl with water and spray racks with pam. Smoke for 4 hours.
Steve's Favorite Smoked Fish

Use for 10lbs of Salmon
1 - 1 1/2 gallons water
2 lbs brown sugar
1 cup sugar
1 1/2 cups canning/pickling salt
1 Tbs Allspice
1 Tbs Lawry's seasoned salt
1 Tbs Liquid Smoke
1 cup Maple Syrup or Honey

Mix all ingredients in a plastic bucket. Stir constantly for 5 minutes. Make sure all ingredients dissolve. Add fish. Let soak for 36 hrs in refrigerator. Remove from brine. Let air dry for 1/2 hour while preparing smoker.
Smoker: Use 10 lbs. charcoal, Apple or Mesquite chunks. Soak chunks in water 2 hours before using(apple chunks are best!). Fill smoker bowl with water and spray racks with pam. Smoke fillets (skin side down) for 3 hours or whole fish for 3.5 - 4 hours.

8 Walleye Fillets
4 Potatoes (thin sliced) Cup Sour Cream
1 medium Onion (sliced)
2 Tomatoes (sliced)
Lemon Pepper to taste
Salt to taste
Garlic Powder to taste Parsley Flakes
1 Cup Wisconsin Mozzarella Cheese (shredded)
1 Cup Wisconsin Cheddar Cheese (shredded)
1 stick Butter Aluminum Foil

Grill method: Make a large low-sided pan out of Aluminum Foil. (Large enough to fill all the Walleye and Potatoes in). Heavily coat the bottom of the “pan” with butter.

Place sliced Potatoes over bottom of pan. Brush a thin layer of Sour Cream on both sides of Walleye Fillets, and sprinkle with Lemon Pepper, Salt and Garlic Powder. Place Fillets in pan on top of Potato slices.

Lay sliced Tomatoes over fish, and add sliced Onions over the Tomatoes. Cover all with Wisconsin Mozzarella and Cheddar Cheese. Sprinkle Parsley Flakes over top of Cheese.

Cook over low to medium heat on the grill approximately 20 minutes or till potatoes are soft, and fish flakes easily.

Campfire Method: Follow same directions as above, except wrap each serving individually in heavily buttered Aluminum Pouches. Seal edges well, and place pouches potato down in the coals of the campfire. Cook till done, watching closely to prevent burning. Time of cooking depends on temperature of the coals, usually about 20 minutes.

Serves: Serves 4-6