Cabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail by Kate Fiduccia

Author:Kate Fiduccia [Fiduccia, Kate]
Language: eng
Format: epub, azw3
ISBN: 9781510702028
Publisher: Skyhorse Publishing
Published: 2016-01-18T23:00:00+00:00

BAKED PHEASANT CASSEROLE

While pheasant hunting in Iowa a few years back, I had the chance to try this recipe. Cumin adds a nice zing to this flavorful dish; try it if you like spicy meals.

Serves: 4

Cooking Time: 1½ to 2 hours

2 lbs. pheasant meat, cut into 1- to 2-inch chunks

1 cup cracker crumbs

½ cup butter (1 stick), divided

1 can (10¾ oz.) condensed cream of mushroom soup

1 cup mayonnaise

5 teaspoons cumin

Salt and pepper

You will also need: Dutch oven

For Dutch Oven Cooking: Prepare campfire; preheat Dutch oven lid in coals. Dredge pheasant chunks in cracker crumbs. In Dutch oven, melt 2 tablespoons of the butter over medium heat. When butter is sizzling, add a batch of pheasant chunks and fry until golden brown on all sides. Transfer browned pheasant to dish; repeat with remaining pheasant, adding butter as needed. When all pheasant has been browned, return all pieces to Dutch oven. In mixing bowl, combine soup, mayonnaise, cumin, and salt and pepper to taste. Stir well and pour over pheasant pieces. Place preheated lid on Dutch oven. Position Dutch oven over small bed of coals; place additional hot coals on top of lid. Bake for about 1½ hours, replenishing coals as necessary.

For Camp or Home Cooking in an Oven: Heat oven to 350°F. Dredge pheasant chunks in cracker crumbs. In skillet, melt 2 tablespoons of the butter over medium heat. When butter is sizzling, add a batch of pheasant chunks and fry until golden brown on all sides. Transfer browned pheasant to casserole dish; repeat with remaining pheasant, adding butter as needed. In mixing bowl, combine soup, mayonnaise, cumin, and salt and pepper to taste. Stir well and pour over pheasant pieces. Cover and bake for 1½ hours.

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