Muskie Lures and game calls
Pheasants & Rice

One 10 ounce can of condensed cream of mushroom soup
2/3 cup of milk
3/4 cup of uncooked long grain rice
One 4 ounce can of mushrooms (undrained)
One 1.5 ounce envelope of dehydrated onion soup mix
2 pheasants, quartered into serving pieces

Blend the mushroom soup with the milk.
Now add in the rice, undrained can of mushrooms and onion soup mix.
Mix throughly and pour into a 13" x  9" x 2" baking dish.
Arrange the pheasant pieces on top.
Brush with melted butter and sprinkle with paprika
Preheat oven to 325.
Bake uncovered for 1.5 hours.  
Woodcock Appetizers

Woodcock breasts boned
Flour, butter, salt, pepper, oregano
Buttered toast cut into 1" squares
Cut woodcock breasts into 1" chunks. Dip into flour. Then brown in butter over a hot fire. Season with salt,
pepper and oregano. When tender, about 5 minutes, skewer each piece of breast on a toothpick and add a small
piece of lettuce and toast.

2 grouse breasts per person
Pepper, Thyme, Mozzarella cheese, Prosciutto (Italian ham) or any thinly sliced ham.
Butter, 2 to 3 tablespoons of flour
1 cup of chicken broth.
1 cup of cream.
Dry sherry or white wine.

Flatten the boned breasts with the flat side of a cleaver. Season each breast with pepper and a pinch of thyme.
Cut two slices of cheese and one slice of ham slightly of breast. Fold each breast in half and skewer closed.
Brown each side in butter and then transfer to a baking dish. Bake the breasts at 350 for about 30 minutes.
Meanwhile, prepare the sauce by blending the four into the butter in which the breasts were browned. Slowly
blend in the chicken broth, stirring until smooth. Add 1 cup of cream, a splash of wine, stir and cook until
thickened. Pour the sauce over the breasts.

Stuff the bird with a bread stuffing of your choice.
Sprinkle with Lawry's seasoning.
Cut a bacon strip in two and place across breast.
Wrap in foil and place in a baking dish.
Bake at 350 for one hour.
Then open foil to brown for 15 minutes.
One box of Pasta Roni - Shells and white cheddar
One egg & Milk
Italian bread crumbs

Crack and egg into a mixing bowl and pour in a splash of milk.
Beat to make an egg wash.
Dip the chuckar parts into the wash and cover with bread crumbs.
Fry the chuckar in olive oil.
Now mix up the pasta roni exactly as it says on the box. This way it will be runny which is what you want.
When the chuckar is done pour the excess liquid from the pasta roni over the chuckar pieces and serve.
Now your pasta roni will be the right consistency too.
This is unbelievably simple and tastes great!
Pheasant & Wine Sauce
4 pheasant breasts (2 birds)
8 slices of bacon
1/2 cup of flour
1 teaspoon of salt
Dash of pepper
Dash of garlic salt
1.5 cups of chicken broth
1/2 cup of red wine vinegar

Mix up the flour, salt, pepper and garlic salt in a zip lock. Fry bacon and remove from pan. Coat breasts in flour
mix and brown in bacon drippings. Set breasts aside. Saute onion in remaining bacon fat. Return pheasant to pan
and add in the crumbled bacon, water, chicken broth and vinegar. Cover and simmer for 2 hours. Liquid will
thicken into a sauce. Serve with a rice pilaf.  
Pheasant with gravy

Salt & Pepper
Seasoned salt
4 tablespoons of butter
1/2 cup of sherry
1 10.5 oz. Can of consommé
1 13 oz. Can of beef gravy
4 chopped green onions
1 4 oz. Can of mushrooms
1/4 cup chopped parsley
1.5 teaspoons of mono sodium glutamate

Sprinkle pheasant with salt, pepper and seasoned salt. Brown in the butter in a heavy skillet. Add the sherry,
consomme, gravy, onions and mushrooms. Cover skillet and cook for 45 minutes. Add parsley and MSG and heat
another 10 minutes.  
Lake Maps