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Hunters Creek Club Pheasant Dinner With Shotgun Sauce Recipe

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This recipe for Hunters Creek Club Pheasant Dinner With Shotgun Sauce is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pheasant:
Bacon
Currant Jelly
Butter
Onion
Aluminum Foil

Shotgun Sauce:
1 c. Currant Jelly
1/2 c. Butter
Dash Worcestershire Sauce
Directions:
Directions:
Pheasant:
Cut pheasant in half lengthwise. Salt and pepper both sides.

On a sheet of foil place a slice of bacon and put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tbsp. currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half of the bird on top and top that with a slice of bacon.

Wrap in the aluminum foil like a package. Put on a cookie sheet and bake for three (3) hours at 350º.

Open the foil and spoon shotgun sauce over bird and place under broiler until light brown.

Serve with shotgun sauce.

Shotgun Sauce:
Bring ingredients to a boil and boil for five (5) minutes. Stir down, remove foam and serve.
Personal Notes:
Personal Notes:
For over 20 years Davis Industries was a member of the Hunters Creek Club in Metamora, Michigan. The Pheasant and Duck dinners were always a favorite with Davis customers as well as our business associates.

Many a "business deal" was consummated after an afternoon hunt and during one of these delicious dinners. Memories not soon forgotten.

 

 

 

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