Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and ...

Split down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 ...

Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning, drain off water; place rice over boiling water ...

Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. ...

Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy ...

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup ...

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 ...

Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and ...

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. ...

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; ...