One of the many things my granddaughter and I enjoy doing together is preparing wild game meals. She’s been helping me field dress, butcher and prepare meals since she’s about five years old, she’s 15 now.

She came up yesterday while my wife and daughter were visiting my other daughter in DC and we spent the day prepping and making two different wild game meals.

First was venison stew. She did all the knife work on the veggies. I tried something different this time around, I pressure cooked the roast for 30 minutes at 10 psi in beef stock with some other spices thrown in. After letting it cool I was able to pull it apart, it was very tender. I added it to the parboiled veggies, thickened the broth with some flour, stirred all together and heated it on low for about another 30 minutes.





Next we prepped a baked pheasant and mushrooms dish. She did all the knife work again, cutting up the pheasants into pieces.

The pheasant pieces are coated with seasoned flour and browned in my hundred plus year-old 12 inch Erie pan.



They are placed in a single layer in a greased pan.



A mixture of onions, chopped bacon and mushrooms is layered over the top of the pheasant pieces.



Slightly diluted sour cream is layered over the top of that.



It’s baked covered at 350° for one hour fifteen minutes.



Both the stew and the pheasant dish or for today’s supper when everybody returns from DC. But we exercised our chef’s rights to a preliminary tasting.



I dropped her back off at her house about 7 PM last night and on the ride there we were both expressing how much we enjoyed the day prepping food together.

Sounds like a fantastic day Lugnut. Grandchildren turned my life around many years ago and gave it new meaning.

I don't get many pheasant now. That dish has my mouth watering.

Man that pheasant dish sounds delicious. I'll have to give it a try.

Never seen sour cream cooked like that...interesting and certainly worth a try one of these days

Not everyone likes it midlander, that’s why we made the venison stew, so one of my daughters and her husband have something to eat. LOL

Everybody but those two love it.

Nice, Lug. The grouse we shot this spring we prepared as a stroganoff and as grouse with dumplings. The kiddos like preparing meals with Mary and I, so that part is easy to get them involved with. The challenge comes with getting them out in the field, on short notice. Once out there they have a great time though.

Needs Celery!

I know, but I was out. I thawed the roast out three days ago but never got around to making it. It had to get made so I just threw whatever veggies I had, including some leftover black beans, in the pot and pressure cooked the roast.

Sort of like potluck I guess.

Lugnut you are teaching her a very useful skill. Great time together as well! You rock!