Start by preparing the meatballs. In a large mixing bowl, combine:
In a large skillet, heat 3 tablespoons olive oil. Mix the venison and other ingredients thoroughly, then roll into meatballs and place in the skillet. Cook over medium heat until the meatballs are well browned, then remove to a plate with a slotted spoon.
Add 1/2 pound sliced mushrooms, to the skillet and cook until softened. Increase the heat to high and add 1/2 cup Sherry to the skillet.
When the Sherry is almost gone, add to the skillet:
Bring the sauce to a boil, whisking. When the ingredients have incorporated stir in 3 tablespoons of roux. Continue stirring while the sauce thickens. Return the meatballs to the sauce, reduce heat to low and simmer for five minutes.
Most folks serve Stroganoff over egg noodles, but it also goes well with wild rice.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.
Most bisque recipes start by making stock from scratch, but we used stock we had made and kept in the freezer. In a large saucepan, bring to a boil 6 cups of homemade pheasant stock (or low-sodium chicken broth) and 1/2 tablespoon chicken base. Place a whole pheasant, quartered, in the stock and simmer for 20 minutes.
While the pheasant is simmering, sauté in 2 tablespoons of butter with:
When the meat is cooked, remove from the saucepan and de-bone. When the vegetables are softened, add to the stock along with:
Bring to a boil, reduce heat and simmer, partially covered, for 40 minutes. Near the end of the 40 minutes, chop up the meat, place in a skillet and sauté in 2 tablespoons of butter and 1/2 cup of white wine. When the wine is nearly evaporated, remove half the meat to a plate and put the other half in the stock. Remove the bay leaf.
Pour about a third of the stock into a blender and puree until smooth. Complete in batches, returning the bisque to the saucepan once it's smooth. If the bisque is too thick, add a little hot stock. Over medium heat, stir in 1/2 cup of heavy cream and a squirt of lemon juice.
Bring to a boil, stirring, before serving. Ladle the bisque into soup bowls, sprinkle with some fresh parsley and add the remaining pheasant pieces.
To make the marinade, combine:
When thoroughly mixed, place the breasts of two pheasants or ruffed grouse in the bowl and swirl around until the meat is completely coated with marinade. Cover with Saran Wrap and refrigerate overnight.
When it's time to prepare the dish, remove the meat from the marinade, shaking off the excess but leaving a nice coating of the marinade on the meat. Reserve the marinade. Dredge the meat in homemade or prepared breadcrumbs and place in a greased baking dish.
Melt three tablespoons of butter and brush the tops of the meat with the butter. The butter will help the breadcrumbs brown. Place in a 350-degree oven for 30 minutes or until the juices run clear and the breadcrumbs are browned. Don't overcook or the meat will dry out.
When the meat goes in the oven, start a sauce by pouring two cups of homemade stock or low-sodium chicken broth into a stainless steel saucepan over medium heat. The stock should reduce by half by the end of the cooking time.
Just before the meat is done, stir one cup of the excess marinade into the stock. If you don't have enough, add enough sour cream to make one cup. Heat, stirring, and add dry mustard,salt and fresh-ground black pepper to taste.
For a flavor-enhancer, sprinkle some toasted breadcrumbs on top of the meat for the final five minutes of baking. To toast breadcrumbs, place six tablespoons of homemade or prepared breadcrumbs in a small skillet with three ounces of melted butter and stir over low heat until browned. The toasted breadcrumbs add a crunchiness and flavor to the dish.
Pour some of the sauce on a plate and place the meat on top (don't pour over the meat). Serve with mashed potatoes, pouring a little of the sauce over the potatoes. When making mashed potatoes, use sour cream rather than milk or heavy cream. The sour cream complements the flavor of the meat.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.