Michigan Out of Doors "Feather" Recipes

Cut pheasant in half lengthwise. Salt & pepper both sides. On a sheet of foil place a slice of bacon - put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tablespoon currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half on top and top that with slice of bacon. Wrap in the foil like a package. Put on cookie sheet and bake 3 hours at 350°.Open the foil and spoon shotgun sauce over bird and place under broiler until light brown. Serve with sauce.

Shotgun sauce
1 cup currant jelly
1/2 cup butter
Dash worcestershire sauce
Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve.

Ingredients:
1/2 wild turkey breast
1/2 stick butter or margarine
1/4 cup sliced almonds
2 cloves garlic
1/4 cup honey
Veggies or fruit chunks (optional)

Cut turkey breast into fingers. Slice clove of garlic into thin slices and place in frying pan or wok with butter. Saute garlic until clear. Brown turkey fingers in garlic butter on high heat. Add honey and almond slices and simmer for about 10 minutes on low heat. Saute veggies and fruit (optional) and serve over rice. Serves 4.

Ingredients:
2 plucked ducks
6 med. tangy apples
1 cup seeded raisins
4 Tbs. ham or bacon drippings
1 tsp. mixed pickling spices
4 strips bacon

Directions
Pre-heat oven 300 degrees. Rub ducks inside and out with salt, place duck (breast up) on rack in roaster. Quarter the apples, stuff several pieces and a small handful of raisins into each duck. Put a strip of bacon across each breast.

Put the rest of the ingredients around the ducks. Add a mixture of one part Sauterne or sherry wine and three parts water to come about half-way up the ducks. Cover and bake one and a half hours. Remove lid and bake in hot oven (450 degrees) until brown, about one-half hour. When properly cooked, the meat should readily come away from the breast, wing and leg. Serves four.

Ingredients
Pheasant breast and thighs
Plain yogurt - large container
1 cup breadcrumbs
1 Tbsp. paprika
Black pepper - to taste
1 tsp. hot ginger curry
1 tsp. sea salt
2 cloves minced garlic

Pre-heat oven to 350 degrees. In a plastic bag, mix breadcrumbs, paprika, pepper, curry, salt & garlic. Scoop the yogurt into a bowl and dip the pheasant pieces into the yogurt until they are coated. Remove pheasant pieces from yogurt and shake in plastic bag one at a time until covered with breading. Remove pheasant from bag and lay pieces in a glass baking dish. Bake uncovered for 45 min. at 350 degrees.

Ingredients:
1 Wild or Domestic Turkey (cut up)
2 Onions (cut up)
1 Garlic clove
1 Bay leaf
2 Whole cloves
1/2 tsp. Mustard seed
2 tsp. Cornstarch
1/4 cp. Sugar
1/2 cp. Vinegar
2 tsp. Salt
10 Peppercorns

Directions:
Place turkey pieces in pot with 4 cups of water. Add onion, garlic, bay leaf, cloves, mustard, salt and peppercorns. Bring to a boil, reduce heat and simmer for 2 hours. Remove the turkey and strain the broth. Return broth to pot and add cornstarch, combined with sugar and vinegar. Cook, stirring constantly until the sauce thickens. Add turkey and simmer for 15 minutes. Serve over rice or noodles.