Snake Den Lodge Recipes

Pheasant

(3) Pheasants breasted and deboned (we use the breasts and thighs)
Brown in flour and oil; season with Lawry’s seasoned salt, salt and pepper
Mix and pour over browned pheasant:
1 26 oz. can Cream of Chicken Soup
1 26 oz. can Water
¼ C. minced onion
1C. warm water mixed w/ 1 1/2 tsp. Chicken Base
¾ C. Cream Sherry

Bake @ 250 for 5-6 hours

Sausage-Potato Soup

1 Large potatoes (cubed)
1 Packet Au Gratin potato mix
1 10.5 oz. can Chicken Broth
1 1/2 C. of water
1 C. table cream
1 Lb. sausage

Brown sausage and drain. Mix in all ingredients except cream. Cook until potatoes are done (about 40 minutes). Stir in cream and heat through. Serve with shredded cheese on top.

 

Spicy Potato Soup

1 lb. ground beef
4 C. peeled/cubed potatoes
1 small onion chopped
3 (8 oz.) cans tomato sauce
4 C. Water
2 tsp. salt
1 ½ tsp. pepper & ½ to 1 tsp. Hot Sauce

Brown beef and drain. Add all ingredients. Bring to a boil, simmer for one hour.

 

Pheasant-Wild Rice Soup

3 C. cooked wild rice in chicken stock
½ lb. bacon (chopped)
2 onions diced
1 bunch celery diced
1 lb. raw mushrooms
1 ½ C. flour
3 pheasant breasts
2 qt. Chicken stock
1 tsp. white pepper
1 Tbsp. Lawry’s seasoning salt
1 qt. heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon & grease; melt. Add onions, celery, and mushrooms; sauté about 5 min. Add flour, stir well and continue to cook and stir another 4-5 minutes. Add raw pheasant and stock; bring to a boil. Lower heat and simmer 20 min. Add seasoning and heavy cream. Continue to simmer for another 10 min. Adjust seasoning if necessary. Add wild rice at very end. If too thick add half & half or milk. Stir frequently to avoid burning to bottom of pot.

Apple Crisp

6-8 large apples
3 Tbsp. Flour
1 C. sugar
1 ½ tsp. cinnamon
Salt
3 Tbsp. Water
Topping:
½ C. margarine
1 C. flour
1 C. oatmeal
¾ C. brown sugar

Mix apples, flour, sugar, cinn, salt, and water. Place in 9 x 13 pan. Mix topping ingredients well until crumbly. Bake @ 350 for 30-45 min.

 

Pheasant White Chili

48 oz. jar of Great Northern White Beans
1-1.5 lbs. of pheasant
1 16 oz. jar of salsa
1 green pepper chopped
1 large onion chopped
2 jalapenos chopped
2 8 oz. cans of chicken broth
8 oz. shredded cheese
2 packets of McCormick's white chili mix
1-2 tbls. cumin

Cook pheasant and shred meat. Cut up onion and pepper and sauté. Then add everything together in crockpot. Serve with tortilla chips.

 

Pizza Soup

2 lbs. hamburger browned and drained
2 lbs. of sausage browned and drained
1 pkg of pepperoni
2 small cans of sliced black olives
2 small cans of mushrooms
1 onion chopped
1 green pepper chopped
2 cans of Italian seasoned stewed tomatoes
2 cans of tomato sauce

Add all ingredients together and heat through. Serve with garlic toast or breadsticks.


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