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**This recipe comes highly recommended by our hunting guide Mike O’Donnell**

You can find this recipe in the Colorado Cache Cookbook-The Junior League of Denver

Ingredients:

Pheasants

Bisquick

Butter

Instructions:

Partially freeze or defrost pheasants and slice breast meat thinly. Dredge in Bisquick and fry quickly in lots of butter. Save rest of carcass to make broth for soup. Make twice as much as you think you’ll need. It goes fast! This can be used for duck as well as thinly sliced venison steaks.