Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and ...

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 ...

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup ...

Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy ...

Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. ...

Split down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 ...

Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and ...

Prepare duck. Soak 2 hours in solution of cold water and 1 cup vinegar. Dry and season with salt and pepper. Leave overnight in a cool, dry place. ...

Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; ...

Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, ...