I’m headed out East for a meeting Friday for about a week. 2nd opener I’ve missed since I was 8!!!
With all the corn in maybe you guys will leave me some. I know what I’ll be having the following weekend!
German Pheasant (My grandma was German and made it, ala German Pheasant)- Prepare small chunks/strips of pheasant and dredge them in flour, salt and pepper. Add the pheasant to a cast iron or other heavy skillet that has 1/8″ olive oil and a small chunk of butter crisco. Heat it just below medium. Brown the pheasant chunks and remove.
Add in ONE sliced yellow onion per person and turn up the heat a little.(The onions really reduce, trust me on one per person). Start the onions, stirring often. After 5-10 minutes when the onions become limp add the pheasant on top of the onions and cover for 10 minutes turning the heat down a bit. Keep the dish covered and cook for another 30 minutes or so – when the onions carmelize, that is break down, turn black, etc., – serve.
Make sure you shoot the orange ones.
T