Wild Game Recipes By dirty old men and moron friends (Note: Removing feathers before cooking is recommended)   Crock Pot Pheasant This recipe is especially suited for making delicious crock pot meals out of the toughest of wild game, but was originally used to tenderize the often-tough legs of pheasants, grouse, and wild turkey. - Brown legs or breast meat in skillet - Place in crock-pot & cover with 2 cans mushroom soup & water - Add sautéed mushrooms & onions if desired - Add 1 can chicken or turkey gravy stock for added flavor - Add milk if mixture appears dry - Cook on low for 3-4 hours - Season to taste - Add Stovetop Dressing Mix & cook for an additional 1/2 hour - Serve & enjoy     Chicken/Pheasant Noodle Soup - one or two pheasants depending on size (clean thoroughly) - 4 cups chicken broth - 2 cups water - chopped up celery (about a cup) - chopped up carrots (about a cup) - 1 package of chicken noodle soup starter – if you can’t find this get a package of DRIED chicken noodle soup as your base - Add everything together in a large soup pot bring to a boil then cook on medium for about one hour - Take pheasant out of pot and debone – putting the meat back into the pot - Add fresh linguine noodles and boil for about five minutes     Grilled Big Game Steaks w/marinate Marinate defrosted steaks overnight - Marinade: Mix ¾ cup barbecue sauce, ¼ cup steak sauce, ¼ cup soy sauce - Place steaks in dish & cover with marinate - Refrigerate overnight - Grill steaks on high grill setting 4-5 minutes each side - Medium-well steaks are best - Serve with side dish     Crock Pot Stew Prepare in morning. Ready for dinner. - Brown meat in skillet - Put in crock-pot - Add ¼ cup barley - 1 chopped onion - Add vegetables of choice: potatoes, carrots, celery, tomatoes, corn - Include anaheim or jalapeno pepper if you 'like it hot'! - Mix in 1 packet stew seasoning for added flavor - Add water until crock-pot is almost full & stir ingredients - Cook on low for 6-8 hours - Serve in bread bowls     Pheasant, Blue Grouse, Dove or Quail Pilaf Recipe is good with wild mushrooms if available - Dust with flower & brown breasts in skillet - Separately cook a bowl of rice - Place rice in casserole dish & top with breasts - Add fresh mushrooms, pine nuts, & herbs of choice - Cover with 1 can mushroom soup & water - Bake in oven @ 350 degrees for 1 hour - Ready to serve     Fried Trout - Gut trout - Cut a lateral line along dorsal from head to tail - Use pliers to pull-off skin from both sides - Remove head & tail - Mix 1 egg, ½ cup milk, salt & pepper - Roll fish in mix - Place trout in Ziploc bag with ½ cup flower - Fry in skillet with hot cooking oil until brown