4 vegetable wild pheasant Recipes

stalks celery, chopped, onion, chopped, carrots, shredded, green pepper, chopped, sliced mushrooms, drained , reserve liquid, bacon , cut into 3/4 inch pieces, butter, flour, pepper, salt, chicken broth, cooked pheasant breast, chopped (or chicken), half-and-half, parsley flakes, cooked wild rice

dried apricots, dry white wine, grand marnier or other orange liqueur, fresh lime juice (from about 2 large limes), sugar, two 2 1/2- to 3-lb pheasants (preferably wild scottish), freshly ground black pepper to taste, dried thyme, crumbled, bay leaves, vegetable oil for brushing pheasants, pitted dates, chopped, garnish: fresh thyme sprigs

beer, onion, medium dice, yellow mustard, worcestershire sauce, oil, brown sugar, garlic, minced or crushed, juniper berries, crushed (optional), bay leaves, peppercorns or 2 tsp ground black pepper, salt, dried basil, dried oregano, bacon fat or oil, mixture of wild game meat, cut into 1-inch cubes (1 lb venison, 1 lb elk, 1 lb goose, 1/2 lb wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage, onion, medium dice, red wine, stock (game or chicken), grated nutmeg, cayenne, carrots, sliced, stalks celery, sliced, mushrooms, sliced, peeled and cubed potatoes, turnip, peeled and cubed, vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes), salt, pepper, chopped parsley leaves, for garnish