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Big Al enjoys sharing a good
recipe now and then. Watch this page for suggested side dishes
to complement Big Al's products. Feel free to forward us your
favorite way to enhance a Big Al's pot pie or chili meal.
We'll be happy to post some of them here for others to enjoy.
Most of all have fun experimenting with all the good food from
Big Al's.
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Big Al's favorite Aunt likes to
finish a dinner of pheasant pot pie with her very own home
baked molasses cookies. |
3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 egg
2
tsp. baking soda
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2 cups flour
1/2
tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2
tsp. salt
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Melt shortening in a 3 or 4
qt. saucepan over low heat. Remove from heat; let cool. Add
sugar, molasses and egg; beat well. Sift together flour,
baking soda, cloves, ginger, cinnamon and salt; add to first
mixture. Mix well; chill. Form into 1 inch balls, roll in
granulated sugar and place on greased cookie sheets 2 inches
apart. Bake in 375 degree oven for 8 to 10 minutes.
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Big Al is often asked for recipes.
One of the most requested recipe is this great pheasant
enchilada recipe. It also is great for other fowl like chicken
or turkey. Have fun experimenting.
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2 lbs. pheasant meat
1 white onion, diced
1 qt. Whipping cream
1 tsp.
Rosemary
1 tsp. Thyme
1 tsp. Crushed garlic
2 lbs.
shredded Monterey Jack cheese
1 doz. flour tortillas |
Garnish with
Chopped chives
Black olives
Fresh cilantro
For
spicy mix:
Chopped chili pepper or
Jalapeño
peppers
Serves 6
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Preheat oven to 350º F
Precook pheasant meat in a covered baking dish with
rosemary, thyme, garlic and ½” of water for 45 minutes, drain.
Cut meat into desired bite sized pieces. Sautee diced onions
with cooked meat. Spoon meat mixture onto tortillas, cover
liberally with cheese and roll up. Arrange enchiladas in
baking pan. Add enough whipping cream to fill pan
approximately ½ way up the enchiladas. Cover with remaining
cheese. Cover pan tightly with aluminum foil. Bake at 350º F
for approx. 20 minutes. Uncover and continue baking for an
additional 10 minutes. Garnish with your choice of additional
items.
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This great recipe can be made
using almost any type of fowl or small game including turkey,
duck, rabbit, quail, Cornish game hen, chicken and of course
pheasant. |
4 tbl flour
1/2 tsp
paprika
1/8 tsp ground ginger
4 to 6 pheasant breasts,
boned
2 tbl peanut or olive oil
1/4 cup tequila
Margarita sauce |
Margarita Sauce:
2
cloves garlic, minced
4 green onions, chopped
1 tbl
olive oil
1 cup pheasant or chicken stock
2 tbl lime
juice
1 tsp Dijon mustard
1 tbl minced parsley
1/2
tbl basil
1/2 tbl oregano
1 tbl
flour |
Margarita Sauce:
In a saucepan, sautee the garlic and onions in the oil
until transparent. Add 1/2 cup of the stock, stir in the lime
juice, mustard, parsley, basil, oregano and heat to simmer. In
a bowl, whisk flour into the remaining 1/2 cup of stock.
Slowly stir into the simmering broth mixture until thickened
and smooth.
Pheasants Breasts:
Combine the flour, paprika and ginger. Coat the spice
mixture onto the pheasant breasts, pressing into the meat
until they are coated and flattened slightly. Heat the oil in
a large skillet, sautee the breasts until they are browned on
both sides, 6 to 9 minutes, or until the juices run nearly
clear. Sprinkle with the tequila and, leaning away from pan,
light with a match. Cook for 2 more minutes, add the Margarita
Sauce and heat thoroughly.
Serves 4 to 6
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