Cooking Game the Wildrose Way

featuring Mike ColbertIMG_6376

Each year Wildrose client, Mike Colbert of Houston, Mississippi, serves up a baked pheasant dish for the folks on the Wildrose North Dakota Wingshooting Expedition. Here’s his story and recipe in his words.

“There are three things needed for a memorable pheasant dinner: phesants, a good shot, and a Wildrose dog! Well, two out of three aren’t bad.

Soon out of college some 36 years ago, I went pheasant hunting in South Dakota with a lifelong friend, Harry Robinson. (Harry will be a young 92 years of age this February.) I can say I have been addicted to pheasant hunting since and have not missed a year.

Five years ago I purchased my first Wildrose dog, Wildrose Aggie (Kane X Molly), born on June 26, 2010. She is the best hunting companion you would wish for. Aggie is smart and well trained. She can quarter fields for pheasant and quail or sit patiently waiting on ducks or dove to come in.

It took several years to tweek my favorite pheasant recipe. Here’s how to do it. You will need to clean your pheasant well, removing shot, feathers, and all the ligament tissue, as you want your pheasant to be fork tender. I use breast only and discard the remainder of the bird. Hope you enjoy my recipe.”


Debone 3 pheasant breasts                                                                                                                     4 eggs, beaten                                                                                                                                             1 box Saltines, crushed (crushing your own crackers works better than cracker meal)           Peanut oil                                                                                                                                                   4 cans of chicken broth                                                                                                                           1/3 cup red wine                                                                                                                                       1 to 2 tablespoons cornstarch                                                                                                               Salt                                                                                                                                                             Black pepper                                                                                                                                            Red pepper                                                                                                                                               Garlic salt

Cut your pheasant breast into the size of small slender chicken tenders.                                   Be sure to remove all the white ligaments.

Beat eggs, add salt, black pepper, red pepper, and a small amount of garlic salt.                     Add pheasant pieces and set aside for about 2 hours.

Heat peanut oil to fry temperature. Place pheasant in cracker crumbs to coat. Then fry until almost done or when pheasant turns a light brown. Be careful not to overcook as the baking process will finish cooking. Repeat this process until all pieces are fried. Place fried pheasant in baking dish. (An aluminum pan works well when doubling the recipe.)

Heat chicken broth and red wine until it changes color somewhat and takes a little bit of a sheen. Add cornstarch, mix well. (Note: The cracker crumbs will help to thicken the gravy.) Pour over fried pheasant. The broth mixture should completely cover pheasant, increase mixture as needed. But do not add water.

Cover the baking dish with aluminum foil and bake at 325 degrees for 45 minutes.

Serve over rice. Complete your meal with sweet potatoes, butterbeans, and homemade biscuits. ENJOY!” Mike Colbert and Wildrose Aggie

We hope you’ll try Mike’s recipe. And we’d like you to join in. In the next issue, we’ll feature some other Wildrose folks, who cook game they’ve harvested. If you’d like to be included in this column, simply e-mail me your story and recipe to

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