QUAIL IN CREAM SAUCE

4 whole quail
3 tablespoons oil
1 small onion, chopped
1 jar sliced mushrooms (fresh ones can be used if desired)
2 cups reduced fat/low sodium chicken broth
1 cup sour cream
1 tablespoon cornstarch dissolved in ¼ cup water
1 teaspoon paprika
Freshly ground black pepper & salt to taste

Brown quail in hot oil. Remove from pan; add onion and mushrooms and sauté until tender. Add chicken broth and return quail to pan. Simmer for 45 minutes-1 hour or until tender. Remove quail. Stir in sour cream and cornstarch/water mixture. Add paprika, salt and pepper. Simmer until smooth and thickened. Pour over quail. Serve immediately over rice or noodles. Two servings.

SOUPER PHEASANT

½ cup chopped leeks
1 cup fresh sliced mushrooms
1 garlic clove, minced
1 tablespoon olive oil
1 (10 ¾ ounce) can cream of mushroom soup
½ cup apple juice
1 tablespoon Worcestershire sauce
1 pheasant, quartered
Paprika

Sauté leeks, mushrooms and garlic in 1 tablespoon olive oil until tender. Add soup, juice and Worcestershire sauce. Pour over pheasant in a baking dish. Sprinkle with paprika. Bake at 350 degrees uncovered for 1 ½-2 hours. Baste occasionally. Two servings.

PHEASANT WITH WILD RICE CASSEROLE

½ pound mushrooms, sliced or 4-ounce can mushrooms
Butter
1 onion, finely chopped
1 cup finely chopped parsley
½ cup chopped celery
1 (10 ¾ ounce) can cream of mushroom soup
½ soup can milk
1 cup grated cheddar cheese
2 cups cooked wild rice
2 pheasants, cut into pieces
Flour
Few shakes of paprika

Cook mushrooms in butter for 5 minutes. Remove mushrooms; add onions, parsley and celery; cook until onions are tender and golden. Heat mushroom soup and milk. Add cheese. Add to cooked wild rice, mushrooms, onions, parsley and celery. Roll pheasant in flour and brown in shortening. Pour rice mixture into greased casserole. Top with pheasant. Sprinkle with paprika. Cover and bake at 325 degrees for 1 hour. Four servings.

PAN-FRIED PHEASANT BREAST

4 to 6 boneless pheasant breasts
1 ½ to 2 cups self-rising flour, seasoned with salt and pepper
2 eggs, beaten
1 cup seasoned bread crumbs
¼ cup olive oil
¼ cup (1/2 stick) butter
¼ cup white wine
½ cup heavy cream
1 teaspoon sugar
Salt and pepper to taste

Pound the meat with a mallet to ¼-inch thickness. Coat the meat with flour, dip in the eggs, then coat with bread crumbs. Heat the oil and butter in a large skillet and fry the meat for 3 to 4 minutes per side or until brown on each side. Remove and keep warm. Pour the wine into the skillet and stir to loosen the brown bits. Add the cream and sugar and cook until thick. Season to taste and spoon over the pheasant. Four servings.

FRIED QUAIL

1 cup red wine
1 cup olive oil
1 tablespoon minced garlic
16 dressed quail
3 cups self-rising flour
¼ cup seasoned salt
Vegetable oil for deep frying

Mix the red wine, olive oil and garlic. Add the quail and marinate, refrigerated, for 4 to 6 hours. Combine the flour and seasoned salt. Coat the quail in the mixture and deep fry in 350-degree oil for 15 to 20 minutes. Serve immediately. Eight servings.

GRILLED DOVES

12 dove breasts
1 pound bacon, slices cut into half
Seasoned salt

Thoroughly wash the dove breasts. Sprinkle liberally with seasoned salt. Wrap a half slice of bacon around each dove breast and secure with a wooden toothpick. Place on a hot charcoal grill with the flat side of the dove breast down. Grill for 25 to 30 minutes, turning occasionally. Three servings.

These recipes, along with scores of others for upland game birds, come from two cookbooks by Jim and Ann Casada, Wild Fare & Wise Words and Field to Feast:The Remington Cookbook. Both are attractive hardbacks, include narrative material and tips as well as recipes, and the latter features striking illustrations from the Remington art collection. Inscribed copies are available through Jim Casada's Web site (http://www.jimcasadaoutdoors.com) or by calling 803-329-4354.

Jim Casada
1250 Yorkdale Drive
Rock Hill, SC 29730-7638
Phone: 803-329-4354
FAX: 803-329-2420