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FRIED PHEASANT BREASTS

2 large pheasant breasts 2to 3 Tbsp. butter
boiling water 1 Tbsp. onion juice
salt and pepper American Cheddar cheese

Parboil breasts in boiling, salted water to cover for 15
minutes. Cut in small serving pieces. Put butter and onion juice
in a hot skillet, add meat and saute until brown and tender, about
15 to 20 minutes. Sprinkle with cheese and put under broiler
until cheese melts. Makes 2 servings.

Ron Gatzke

VENISON CASSEROLE

4 lb. trimmed venison 9 Tbsp. butter
tenderloin, cubed lib. ham, sliced
1/4 c. flour 4c. diced potatoes
pinch of sage 6 onions, sliced
pinch of rosemary 2c. sour cream
salt and pepper 1/2 lb. sliced mushrooms

1/2 c. red wine

Shake cubed venison in bag with flour, seasoned with sage,
rosemary, salt and pepper. Saute in butter until well browned,
about 30 minutes. Line a 2 1/2 quart greased casserole with ham
slices, add a layer of venison, one of potatoes, then of onions.
Bake, covered, in a moderate oven (350 degrees) for 45 minutes.
Now add sour cream, mushrooms and wine. Continue baking until
meat is tender, about 30 minutes more. Makes 8 to 12 servings.

Ron Gatzke

BREAST OF GROUSE

Ron Gatzke
2 breasts of grouse salt and pepper
4 Tbsp. butter 3to 4 Tbsp. heavy cream
1/2 glass tart jelly paprika

9 oz. dry Sherry

Saute breasts in butter until nearly tender, about 20 min-
utes. Add jelly and wine. Salt and pepper totaste. Cook, cov-
ered for: 15 to 20 minutes. Remove breasts toa platter. Add
cream and a dash of paprika tothe gravy, taste for seasoning.
Add more salt and pepper if desired. Pour gravy over meat.

Note: Breasts of grouse roasted with beef or pork roast,
breast side down, develop a very nice flavor.

441-9 -51- Lumby, B. C.