26097 pheasant dijon tarragon Recipes

haddock fillets, rice vinegar, olive oil, dijon mustard, sugar, chopped fresh tarragon (or 1 tsp dried tarragon), pepper

butter, olive oil, skinless, boneless chicken breast halves, salt and pepper to taste, heavy cream, dijon mustard, chopped fresh tarragon

garlic, coarse salt, juice of 2 tangerines, plus 1 1/2 tsp finely grated peel and 1 tangerine, halved, olive oil, dried tarragon, freshly ground black pepper , to taste, carrots , halved lengthwise and cut into 2-inch lengths, white new potatoes , scrubbed and quartered, ripe plum tomatoes , halved lengthwise and seeded, pheasant , about 2 1/2 lb, fresh tarragon , or flat-leaf parsley, tart apple, cored and cut in pieces, shallots, peeled and halved, fresh sage, plus extra for garnish, turkey bacon, defatted chicken broth

pheasant poppers, pheasant breasts , de-boned and cut into bite-size pieces, jalapeno peppers , cut in half lengthwise, stems and seeds removed, and each half cut in half or thirds crosswise (depending on size of the pepper, cut it in pieces just large enough for the pheasant chunk to lay on it), a block of cream cheese, prepare the poppers , cut a chunk of cream cheese just large enough to rest on the inside of the cut jalapeno pepper., lay the pheasant breast chunk on the cream cheese ., wrap a 1/2 slice of the slightly fried bacon around the popper and secure it with a toothpick, place poppers on a foil lined cookie sheet (makes for easy clean up!)., bake at 350 degrees for 15 to 20 minutes, until bacon is crispy and pheasant is done., serve immediately .

pheasants, split, butter, sliced mushrooms, dry white wine, lemon juice, chopped onion, salt, pepper

pheasant (skin and split in half , lengthwise), paprika (i always use hungarian if possible for best flavor), butter, water, instant chicken bouillon, orange marmalade, orange juice, pumpkin pie spice (optional)

pheasants, dressed, all-purpose flour, butter or 1/2 cup margarine, onion, chopped, stalk celery, chopped, chicken broth, whipping cream, whole allspice, sherry wine, salt, pepper, cooked wild rice

pheasants, carrots, peeled and diced, onions, peeled and diced, cabbage, finely shredded, potatoes, diced, butter, salt and pepper, flour, baking powder, salt, egg, milk

extravirgin olive oil, fresh lemon juice, freshly ground black pepper, pheasant, skinned and quartered, champagne vinegar, dry white wine, white balsamic vinegar, chopped fresh tarragon, dried chervil, dijon mustard, butter, cut into small pieces

chicken tenders, water, chicken bouillon, butter, flour, dijon mustard, tarragon, dried, brussels sprouts , cut in half lengthwise

butter, boneless skinless chicken breast halves, salt and pepper, milk, flour, garlic cloves, minced, dijon mustard, chopped fresh tarragon

chicken broth, boneless, skinless chicken breasts , 6 to 8 oz, butter, flour, dijon mustard, chopped fresh tarragon or, 2 tsp dried, salt and freshly ground black pepper

pheasant or broiler/fryer chicken (2 to 3 lb), cut up, condensed cream of mushroom soup, undiluted, sliced mushrooms, drained, apple cider, chopped onion, worcestershire sauce, salt, garlic clove, minced, dried tarragon, paprika

pheasant breast, cooked, chopped, mayonnaise, green onion, chopped, dijon mustard, dill weed, dried, garlic salt, seasoned salt, jalapeno, chopped

quail (game birds) or 1 small pheasant (game birds), dijon mustard, salt and pepper, oak wood chips, pecan wood chips, bacon , strips (if wild birds-omit if domestic)

uncooked fettuccine, butter or 1 tbsp margarine, boneless skinless chicken breast , cut into 1/2-inch pieces, sour cream, milk, dijon mustard, chopped fresh tarragon or 1 tsp dried tarragon leaves, chopped fresh parsley , if desired

chicken broth, whole boneless skinless chicken breasts, butter, flour, dijon mustard, chopped fresh tarragon or 1 tsp dried tarragon, salt & freshly ground black pepper, to taste

pheasant breast, cut into 1/2 pieces, heavy cream, chopped sage, chopped oregano, butter, flour, milk, salt, flour, eggs , whipped, panko breadcrumbs, fry oil (1 quart for frying ) or vegetable oil (1 quart for frying), mayonnaise, sour cream, red curry paste, cider vinegar