Wednesday, February 19, 2014


When we were children, my father would return from hunting trips with pheasant or deer.  Unfortunately, my parents were not good cooks, resulting in me not having much of an interest in deer (too strong of a flavor!) or pheasant (too much buckshot!).  Fortunately, today there is such a plethora of on-line recipes, that finding good options to use these meats is no problem.

Recently, one of our nice neighbors gave us pheasant - thoroughly cleaned, cut into pieces, with the small breast bones removed, and not one single buckshot.   Thank you!!!   I went online to, and found a recipe that had great reviews for slow cooker pheasant.  The reviewers all said that this recipe resulted in meat that was moist and flavorful.   I agree!

To go with the Slow Cooker Pheasant with Mushrooms and Olives I made brussels sprouts.  This is a simple recipe but a serious upgrade from steamed brussels sprouts.


1)  Steam one pound of brussels sprouts until tender, about 10 minutes.
2)  Heat 3 tablespoons of salted butter in a small saucepan.  Add 1/4 cup chopped pecans, and brown them in the butter.  Optional:  Stir in 1/4 teaspoon Worchestershire sauce.
3)  Pour browned butter pecan sauce over brussels sprouts, and serve.

I love these!!

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