Pheasants until December 31

The hunting season is in full swing in Seneca County. If you have already tagged a big buck and/or have venison for the freezer, it could be fun to go out for pheasant. NYS DEC has some great information on the history of pheasant hunting, along with the regulations. Wild populations of pheasant can be hard to find, yet there are a few game preserves in the area that offer pheasant hunts, such as Whispering Pines.

Earlier in the season, a group of youth hunters went on a pheasant hunt and were then taught how to clean their birds and prepare "Pheasant Fingers". To read more about this hunt and see photos from the day's event go to Kuneytown Sportsmens Club website.

Here is the recipe for

Pheasant Fingers

2 T. flour
1-2 t. Cajun seasoning
1 lb. boneless, skinless pheasant breast cut into 3/4" strips
1 1/2 cups corn flake cereal
2 eggs

Preheat Oven to 350 degrees. Lightly grease baking sheet. Place flour and Cajun seasoning in resealable plastic bag. Place pheasant (3 to 4 strips at a time) in bag. Seal and shake to coat pheasant. Remove pheasant and lay on a plate. Place corn flakes in plastic bag and gently crush the cereal until you have finely crushed corn flakes. For "hot" fingers add 1/2 T. of Cajun seasoning. Lightly beat 2 eggs and place in shallow pan. Dip floured pheasant strips in egg and then place in corn flake bag and shake to coat pheasant evenly with corn flakes. Place pheasant on lightly greased baking sheet. Bake in 350 degree oven for 15 minutes, or until baked through and crispy on outside. Enjoy with your favorite barbecue sauce for dipping.

Dog Days of Summer

August is an excellent time to start cleaning out the freezer. You may have some venison packages tucked in the back, perhaps a duck breast or pheasant buried in the deep freeze. Some of this meat may even have a little freezer burn on an outer edge. But before you decide to cook them up for the pooch, here are some ways to make those lost freezer relics tasty.

First, defrost the meat safely in the refrigerator. Then look for any whitish discoloration along the edges where it may have gotten freezer burn and trim this off.

Stir Fry with Seasonal vegetables (and out of season meat)
1/4 cup soy sauce (low sodium preferably)
1/4 cup sherry or chicken broth (or water if need be)
1 clove minced garlic
1 tsp. ginger
1 Tbsp brown sugar or honey
pinch of red pepper flakes or cayenne to taste
1 Tbsp olive oil
1 lb. game meat (such as venison steak, duck breast, pheasant or quail) sliced- you may want to tenderize the meat before slicing by pounding it with a meat mallet.
2 Tbsp. flour, seasoned to taste with salt and pepper
2 cups of fresh sliced vegetables, such as carrots, zucchini, sweet peppers, brocoli, greens beans, etc (you can use frozen veggies in a pinch)

In a small bowl mix together the soy sauce, sherry (or chicken broth), garlic, ginger, brown sugar or honey, and red pepper. Set aside. Heat olive oil in a heavy skillet or wok over medium high heat. Dredge the meat in the seasoned flour and put in skillet with hot oil to brown meat. Cook about 3 minutes and then add the vegetables. Cook for another minute or two stirring constantly. Add the soy sauce mix and stir until sauce thickens, 1-3 minutes (if sauce doesn't thicken enough to your liking, you may add 1 Tbsp cornstarch mixed in 1 Tbsp water or chicken broth to the pan). Serve over whole grain rice.