Made some money off B-banger today

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Bob Peters

Well-known member
I put four pheasants in the Dutch oven following his recipe as close as possible. Transferred to crock pot after cooking and brought to gun club. Ended up winning the wild game cookoff $$$. My crock was completely cleaned out. I used the dry sherry and everything. I'll make it again but maybe to smaller proportions, his will feed about 10 people. It's almost like a mix between a thick stew and a hotdish.

Next week I'll try and post the recipe in clear concise language with itemized ingredients.
 
Bob Peters said:
I put four pheasants in the Dutch oven following his recipe as close as possible. Transferred to crock pot after cooking and brought to gun club. Ended up winning the wild game cookoff $$$. My crock was completely cleaned out. I used the dry sherry and everything. I'll make it again but maybe to smaller proportions, his will feed about 10 people. It's almost like a mix between a thick stew and a hotdish.

Next week I'll try and post the recipe in clear concise language with itemized ingredients.
Click to expand...
Looking forward to the recipes
 
Bob Peters said:
I put four pheasants in the Dutch oven following his recipe as close as possible. Transferred to crock pot after cooking and brought to gun club. Ended up winning the wild game cookoff $$$. My crock was completely cleaned out. I used the dry sherry and everything. I'll make it again but maybe to smaller proportions, his will feed about 10 people. It's almost like a mix between a thick stew and a hotdish.

Next week I'll try and post the recipe in clear concise language with itemized ingredients.
Click to expand...
I never make it exactly the same, but very close…sometimes it’s got enough liquid to be soup-like, other times it’s a casserole or hot dish…glad it turned out. Herb de Provence is a necessary ingredient, IMO…my friend who owns Northern Waters Smokehaus here in Duluth, and is a skilled chef, suggested that many years ago. I suspect I use 1/2 a Tablespoon, maybe 3/4?
 
Sometimes I wish I was a better cook, but I really don't want to start encroaching on my wife's duties, I owe her that. Honestly, I usually just don't have the time to (or don't want to make the time) to do anything but easy and fast. I have l made a couple things from the ideas here, maybe I just don't enjoy the cooking enough, the food is fine, but I am easy to please.
 
Chopping the veggies and sautéing them is the longest task with this recipe…add the pheasant, spices, soup, and dry sherry and put it in the oven for 90-120 minutes. After that, add the cooked wild rice (or canned) and fold in sour cream and top with smoked paprika. Not hard or time consuming. A woman who cooks a lot could probably add some technique to this, I’d guess. For those who won’t eat wild game, I’ve substituted chicken thighs…and I’ve combined pheasant and chicken a few times when I needed more meat. I’ve substituted heavy cream for sour cream.
 
remy3424 said:
Sometimes I wish I was a better cook, but I really don't want to start encroaching on my wife's duties, I owe her that. Honestly, I usually just don't have the time to (or don't want to make the time) to do anything but easy and fast. I have l made a couple things from the ideas here, maybe I just don't enjoy the cooking enough, the food is fine, but I am easy to please.
Click to expand...
My wife is a great cook, I enjoy cooking once in a while when we’re together…she’s a good mentor when I’ve got questions. A former client of mine who grows garlic gives me a lot each fall, my wife roasts it after drizzling olive oil on top and she freezes it in ice cube trays. Nice way to add garlic to a recipe like this…I am NOT a fan of minced garlic in glass jar…grotesque!
 
I'm going to try that.I have a good recipe my dad taught me in 74. He used to make it for company. My dad was a good cook, but not a great guy or great dad for that matter.He did take me hunting a lot because he knew I would beat the heavy cover. We always cooked up pheasant and sharp tail, and served it over white rice usually, or sometimes wild rice, sometimes wide egg noodles. We also ate duck served with current jelly.We used to jump shoot mallards on the spring creeks,and occasionally set decoys over open water. I didn't get into field hunting until I was in my late 20s.
 
Did I miss the recipe? Always looking for new ones.

Wife took 2.5 lbs of breast meat yesterday and half went to pheasant tortilla soup and the other half went to pheasant and noodles. Our non hunting friends came over and both pots were emptied.
 
cheesy said:
Did I miss the recipe? Always looking for new ones.

Wife took 2.5 lbs of breast meat yesterday and half went to pheasant tortilla soup and the other half went to pheasant and noodles. Our non hunting friends came over and both pots were emptied.
Click to expand...
It’s the last posting of the 1/6/26 thread
 
benelli-banger said:
My wife is a great cook, I enjoy cooking once in a while when we’re together…she’s a good mentor when I’ve got questions. A former client of mine who grows garlic gives me a lot each fall, my wife roasts it after drizzling olive oil on top and she freezes it in ice cube trays. Nice way to add garlic to a recipe like this…I am NOT a fan of minced garlic in glass jar…grotesque!
Click to expand...
You got a wife? Seriously? :). 50 years for us this year.
 
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