Cooking with Wild Game

Are you looking for a recipe?

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Wild Game Cooking Chef Lisa Erickson
I would love to send you any wild game recipe you can’t find!

Hello everyone! I am aware that some of you are having trouble finding a recipe or two on my blog. My IT team is working on it and we hope to have it resolved by the end of this week. I would be happy to personally email you any recipe you are looking for.


Here is my email:



I really look forward to hearing from you! Please feel free to post your favorite wild game recipe here! Io love trying out new recipes.

Here is a simple recipe for Apple Roasted Pheasant, It’s my husband’s favorite!


Apple Roasted Pheasant

1 young Pheasant

Salt and pepper to taste

1 small tart apple sliced (pink ladies are my favorite)

1 onion chopped

2 tablespoons of soft butter

4 slices of bacon


Rinse the inside of the bird with water and pat entire bird dry (do not skip this or your butter will not stick to the skin, causing the bacon to slip off too). Rub 1 tablespoon of the butter inside the bird’s cavity and salt and pepper bird inside and out. Stuff the cavity of the bird with the apple slices and as much of the onion as you can. Tie the legs together with kitchen twine to hold the bird together. Butter the outside other bird with the remaining butter and place the bacon strips over the top of the bird. Wrap entire bird in tin foil and set on a rimmed baking sheet. Roast in oven set at 375 degrees for 35 minutes. Carefully unwrap the bird, remove the bacon. Place the bird back on the rimmed baking sheet and let the skin brown for another 10 min. Serve with baked sweet potatoes and green beans for a splendid dinner for two!




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