i need a good recipe for blue heron and pheasant?

Answer 1

Pheasant a La Champagne

3 x Pheasants, cut up
1/4 cup Flour, (1/4 to 1/2 cup)
1 tsp Fresh rosemary, finely chopped or 1/2 tsp. dried rosemary
Salt and pepper, to taste
1/4 cup Butter, divided
1/4 cup Vegetable oil, divided
1 tbl Butter
1/2 cup Sliced onions
1/2 cup Sliced mushrooms
1/2 bot champagne
2 bn Seedless green grapes
1/4 cup Chicken stock, (1/4 to 1/2 cup)

Season the flour with salt and pepper to taste. Dredge the pheasant pieces in the flour. Save the remaining flour.
Heat a frying pan to medium heat; add half the butter and oil. Saute the pheasant pieces until lightly browned. Remove to ovenproof casserole.
In the meantime preheat the oven to 350 F.
Add the 1 tablespoon butter to the frying pan and saute the onion and mushrooms. Add to the casserole dish. Keep warm.
Heat the rest of the butter and oil in the frying pan; stir in the reserved seasoned flour.
Add the champagne very slowly, stirring constantly. Add the chicken stock and cook and stir over medium heat until it thickens. Pour this over the pheasant.
Bake for about 30 to 45 minutes; don't overcook or it will get tough.
Add the grapes for the last 15 minutes of cooking time.
Serve with wild rice.
Serves 4 to 6.


As far as the Blue Heron goes I have a feeling that it may be a protected species as you can not find a recipe anywhere fo it.

Answer 2

3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve


AS For the blue heron this is what i found out...the heron is classified as a protected species. Herons may not be harmed, killed or harassed, nests may not be destroyed.

Answer 3

the blue herron is a fish eater i think he might taste like fish . dont get your hopes high. pheasant is very common you can find out in any grocery store.

Answer 4

I don't car what kind of bird it is, use the chicken on a beer can recipe