WILD GAME RECIPES: Baked Pheasant . . . Barley Mushroom Casserole . . . Venison Steak Diane . . . Wild Game Marinade

Baked Pheasant

6 to 8 deboned pheasant breasts

1 onion, diced

1 stalk celery, diced

2 cloves garlic, diced

1 pound mushrooms, sliced

1 to 1½ cups wild rice

1 10½-ounce can cream of mushroom with roasted garlic soup

½ to 1 cup red wine

½ cup cooking sherry

½ pint half and half

2 cups flour

2 tablespoons poultry seasoning

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Louisiana Cajun seasoning

½ cup olive oil

1 cup water

Mix the flour, poultry seasoning, salt, pepper and Louisiana Cajun spice in a bowl. Roll pheasant breasts in flour mixture and brown in olive oil.

Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large roasting pan. When you are finished browning the breasts, place them atop the wild rice mixture. Deglaze the frying pan with the cooking sherry and pour over the pheasants. Top with the cream.

Bake at 350 degrees for 3 hours or until done. If rice mixture gets a little dry, occasionally add some water. Serve with a vegetable and salad.

Barley Mushroom Casserole

2 pounds mushrooms (shitakes, portabella, oyster, etc.)

2 pounds yellow onions, chopped

12 ounces butter

2 pounds barley

Dash thyme

Black pepper to taste

4 ounces dry soup base (chicken or vegetable)

3 quarts water

Put all ingredients into a large heavy sauce pan and slowly cook until all liquid is absorbed, about 30 to 45 minutes. If barley is still tough, add more water as needed

Yield: Serves 10 to 15.

Venison Steak Diane

4 ounces beef suet

5 pounds boneless venison sirloin pieces cut ½-inch thick (medallions)

1 pound fresh mushrooms

1 large yellow onion, chopped

2 tablespoons flour

1/3 cup brandy

3 cups water

Melt suet in large, heavy skillet. Remove any chunks and heat till very hot. Saute the mushrooms and onions in pan until tender, remove. Saute meat 3 minutes on each side and remove. Add flour to fat left in pan, mix in water and season to taste. Boil until thick; add meat, vegetables and stir until mixed.

Add brandy and flambe (light it with a match and the fire will burn the alcohol off in a dramatic presentation before serving).

Yield: Serves 10 to 15.

Wild Game Marinade

1 cup of teriyaki

1/3 cup of orange juice

1/3 cup of honey

1 onion, diced

2 cloves of garlic, diced

3 or 4 sprigs of rosemary (optional)

Mix ingredients. Place marinade in large, flat container and then put in meat. Refrigerate. Let the meat sit in marinade for at least 4 hours or as long as a day.

Note: Any kind of domestic cuts of meat works well, including beef, pork, buffalo and chicken. Recipe can be doubled easily.