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The most popular and available game bird in the country is the ringneck pheasant, an alien introduced into this country, in the Northwest, only at the end of the last century. Also known as the Chinese, China, Mongolian, and Oregon pheasant, this bird has several cousins which are slowly being introduced in a few isolated areas on an experimental basis -- the Lady Amherst, English Green, and Golden.

The reason for the ringneck's popularity are obvious. It's a good dog bird and it can also be successfully walk-up hunted. It's a bird large enough (a cock may weigh 2 3/4 to 3 1/2 pounds) for the shotgunner to feel it's worth the expenditure of a shell, and the meat (all white and very similar to chicken) is approved of by anyone who likes chicken. This similarity to chicken means that any of your favorite chicken recipes can be used for pheasant. However, keep in mind that the wild bird, or even a bird from a game farm, needs a bit of additional fat.

If you want to crisp-fry pheasant according to your favorite recipe and it has to wait a bit before serving, drain the pieces as soon as they are fried, put them into a brown paper bag, and keep in a warm oven. This works with any young, tenderbird.

An additional way of telling the age of a pheasant (aside from the breastbone and lower bill test) is by the the feathers at the leading edge of the wings. If the last outermost feathers are softer and noticeable shorter than the remainder, it is a young bird that has just finished moulting. A pheasant can have a long life; not long ago a banded bird was live-trapped and the banding date was 17 years before; so it's wise to judge the age accurately. With that banded bird, which was released to continue living, chances are you wouldn't be able to get a fork in the gravy.

Jacqueline E. Knight


39th Parallel Pheasant - Korea

Recipe By:	Kathleen's Recipe Swap	

Amount	Measure	Ingredient	Preparation Method
2	whole	Pheasants-disjointed	
1	pound	Bok Choy or Chinese cabbage	
3	tablespoons	Fresh ginger	
4	ounces	Soy sauce	
6	ounces	Rice wine	
6	cloves	Garlic-minced	
2	tablespoons	Pepper chopped in one inch pieces	
4	ounces	Peanut oil	
3	ounces	Fermented black beans	

  Put Bok Choy and pheasant in a large sauce pan and add enough water to
  cover. Add all remaining ingredients and bring to a boil. Cover and
  simmer forty minutes or until tender.


Pheasant Normandy

Recipe By:	Judy Garnett	

Amount	Measure	Ingredient	Preparation Method
2		Pheasants	
		-salt & pepper	to taste
		-lemon pepper	to taste
2	c	Dry shery	
		-sour cream	

    Thoroughly clean and dry pheasants. Season with salt, pepper, and
  lemon pepper. Place in roaster and add sherry. Cover and bake in 350
  deg. oven for 1 hour. Baste frequently. Add more sherry, if needed.
  Remove lid and fill each bird with sour cream. Return to oven. Bake
  at 400 degrees for 30 minutes or until browned. Serve with wild rice
  and mushrooms. Serve 4 to 5.

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