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Recipes

Muddy Road Recipes

Here are a few of our hunter's favorite pheasant recipes.  If you'd like to add yours, just email it to muddyroad@hotmail.com  and we'll add it to this page.

Muddy Road Potatoes By Jason Watterson (son of Jim and Barb)

         (Named after The Muddy Road Ranch, where my family has ranched since 1860.)

 5 pounds red potatoes, thin sliced.  (You can use any potatoes, but I think reds are sweeter and cook faster).

1 pound baby carrots, split in half lengthwise.

1 pound cooked bacon.

Thin sliced onions to taste.  (I use about half of a large onion. They really cook down, so use a little more than you think you need.)

½ pound sliced fresh mushrooms, sautéed.

1-2 cubes of butter.

2 cans of cream of mushroom or cream of mushroom/chicken soup.

½ can cream soda.

Garlic pepper to taste.

Salt to taste.  (I always soak my potatoes in salt water prior to putting everything together.)

1-1 ½ pounds shredded colby jack cheese.

In a #12 Dutch oven, layer the potatoes, carrots, onions and bacon together and top each layer with pats of butter, garlic pepper and cover with stirred up soup (don’t add milk).

Cook in oven at 350 degrees for 1 ½ to 2 hours (or cook over 12-14 briquettes on bottom, 8-10 on top) or until carrots are tender.

About 15 minutes before serving, add the cream soda.  (I don’t know what this does, but it is the secret ingredient.)  Also add mushrooms at this time and stir.

About 5 minutes before serving, cover top of potatoes with cheese.  Allow cheese to melt, then uncover and set oven to broil until cheese has browned.

Muddy Road Game Bird Stew

By Bob James, Muddy Road Outfitters Patron

Ingredients:

One Mature Pheasant or 2 or more smaller game birds. .) You need at least 4 cups of meat.

(Strip all meat from the bird(s) and cube Rinse off meat with cold water and drain)

1-Large, (Family size), can of condensed Cream of Chicken soup

2-cups of sparkling white wine or Martinelli’s Sparkling white. (the carbonation aerates the mix and tenderizes the meat)                                                                                                               (The Alcohol cooks off but if you want no alcohol from the start; then use the Martinelli’s)

1-Cup of sliced mushrooms (if canned, drain the liquid)

1-Large can of Veg-all mixed vegetables (Drain liquid)

1-cup of  Red Onion (peeled and diced)

Liquid smoke (If desired) (Bacon bits may be substituted to add a smoked flavor)

Salt –Pepper-Garlic Powder-Onion Powder- Italian Seasoning

Granulated Garlic (If desired)

2-tbsp of extra virgin olive oil

Cooking Directions:

1. In a skillet, preheat olive oil and add meat. Season the meat with Italian seasoning, onion powder, garlic powder, salt and pepper to taste. Add a few dashes of the liquid smoke to taste, add the mushrooms and red onion and sauté until meat is browned and thoroughly cooked.

2. In a gallon crock pot/slow cooker, add the condensed soup, wine, Veg-all and 1 tbsp of granulated garlic. (Also add bacon bits if being used) Heat crock pot/slow cooker on high, stirring frequently, add meat mixture from skillet (juice and all), folding into the stew gravy.

3. Once the stew starts bubbling, turn to med or low, cover and let simmer. (Add additional wine or water if a thinner consistency is desired.)

HINT: (The longer it simmers, the heartier the flavor and more tender the meat will be.) Stir occasionally.

4. Serve with buttered rolls. MMmmm, MMMmm!

5. Don’t forget to share some with your bird dog!

As outlined above serves about 6-8 Hungry Hunters!

Recipe can be doubled, etc… as needed!

All Upland Game birds work well with this recipe.

Light par boiling is recommend for waterfowl before sautéing.