As a Clevelander, I’ve always enjoyed beans in my chili until a time while at culinary school I learned a lesson about chili — that it is great without beans. A big man by the name of Stewart Scruggs from Austin, Texas, brought a batch of his chili to watch some Sunday football. And you know what? There wasn't a bean in sight!. Thanks a lot, Stewart! I couldn’t stop eating this chili then and I can't stop making it now, so I have been known to bring it with me when invited to a pot luck dinner.
Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.
Steps: 1. Saute pheasants in butter 10 minutes. Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes. 2. Return pheasant to skillet. Add wine, lemon juice, onions, salt and pepper. 3. Cover and simmer 1 hour or until ...
I got this recipe from "who knows where" I can't remember, but have had it on an index card forever. I still haven't made it, but DH is going to be pheasant hunting again so I dug it out and plan to prepare it this season. Wish me luck! I made this for dinner and had to make a few changes to the recipe. The broth cooked away within 20 minutes of cooking so added in more to prevent burning. I cooked in an electric skillet. DH and I enjoyed it but don't feel it's one of our favorite Pheasant dishes.
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.