An avid sportsman and outdoor enthusiast, when Joe isn't preparing a 5 star evening meal you're likely to find him in the fields with a Red Label in hand and a bird in the bag. Joe has become an integral part of our operation and a member of Tumbleweed Lodge's extended family. We truly appreciate what he has to “bring to the table” in more ways than one.
You've made it home, your cooler packed with birds has arrived, and now it's time to impress your friends. Please consider some of Tumbleweed Lodge's most popular recipes. Who says wild game can't taste this good?
Tumbleweed Orange Glazed Pheasant
Ingredients:
1/2 Pheasant1 qt whole milk
1 tbsp butter
2 tbsp orange marmalade with rind
1 tbsp frozen orange concentrate
1tbsp vanilla
2 tbsp teriyaki marinade sauce
3 dashes hot sauce
Garlic salt to taste
Directions:
Place pheasant in glass bowl and cover with whole milk. Chill for 30 minutes. Cook butter and
additional ingredients in a small saucepan over low heat until thoroughly heated. Remove pheasant
from milk and pat dry with paper towels. Place pheasant on an aluminum foil cover baking sheet
and coat with glaze. Cook at 375 degrees for 50 minutes, basting often. Serve with rice and
vegetables. Serves 2-3.
Barry's Pheasant Stroganoff
Ingredients:
5 pheasant breast halves (soak in milk overnight)12 oz. Sour cream
1 small can of mushrooms
3/4 cup Parmesan cheese
16 oz. Shredded Colby Jack cheese
1 Tbsp. Olive oil
1 can Pillsbury Grands flakey biscuits
1 medium onion diced
1 can of cream of mushroom soup
Directions:
Cube pheasant breasts into 1/2 to 1 inch cubes. Add Olive oil, pheasant, and onion to frying pan at
medium-high heat. Season with Lowry's season salt and pepper, then brown completely (appx. 25 minutes),
leaving pan uncovered.
Remove frying pan from heat and add contents to large mixing bowl. Add sour cream, mushrooms, soup, and Parmesan cheese and mix together. Pour mixture into large casserole pan evenly.
Cook biscuits approximately 5-10 minutes. Place biscuits on top of the mixture evenly to cover entire pan. Pre heat oven to 375 and place pan in oven for 40 minutes. Remove and spread shredded Colby Jack on entire top of casserole, then place back in oven for 3-5 minutes until cheese has melted. Remove from oven and let cool. So easy even a caveman can do it!
Tumbleweed Pheasant Wild Rice Soup
Ingredients:
1-2 lb. Pheasant Olive oil
1/2 cup wild rice
4 cups water
2 tbsp butter
1/4 cup chopped onions
1/2 tsp minced garlic
1/2 cup flour
4 cups chicken broth (6 chicken bouillon cubes w/ 4 cups water)
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced carrots
1 can mushrooms w/ juice
1/2 cup slivered almonds
1 pint of half and half
2 tbsp dry cooking sherry
1-2 Bay leaves
2 tsp thyme
1-2 tsp cayenne pepper
Parsley
Directions:
Sauté pheasant in olive oil on medium-high heat. Season with season salt if desired. Sauté
until temperature reaches 165 degrees. Let cool. Cut pheasant into small pieces.
Prepare rice in water per package directions. Prepare chicken broth if needed.
Melt butter in saucepan and sauté onions, garlic, and carrots until tender. Pour part of chicken broth into saucepan and gradually add flour stirring constantly with a whisk until the mixture thickens slightly. If making a large batch, pour ingredients into a large pot and add remaining broth. Stir in cooked rice and salt, pepper, bay leaf, parsley, thyme, cayenne, and mushrooms. Add pheasant and almonds. Simmer about 5 minutes. Blend in half and half and sherry; heat to serving temp. Garnish with minced parsley or chives. Remove by leaf before serving. Serves 6-7.
Tumbleweed's Famous French Toast
Ingredients:
1/2 cup butter2 Tbsp. White corn syrup
4 eggs
1 cup brown sugar
1 scant cup of evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
20 slices of French bread or Texas toast
Directions:
Bring to a boil butter, syrup, and sugar for 30 seconds. Pour into a greased 9” x 13” pan.
Slice Bread preference about 1” thick or use Texas toast. Put slices close together on top of
sauce. Beat together the eggs, milk, vanilla, and salt. Pour over top of the bread. Cover and
refrigerate overnight. Bake at 350 degrees for 45 minutes. When ready to serve, turn pieces
of bread upside down so caramel side appears.
