Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
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Path: utzoo!linus!philabs!ttidca!ttidcb!pumphrey
From: pumphrey@ttidcb.UUCP (Larry Pumphrey)
Newsgroups: net.cooks
Subject: Re: Pheasant and partridge recipes
Message-ID: <488@ttidcb.UUCP>
Date: Tue, 22-Oct-85 08:38:08 EDT
Article-I.D.: ttidcb.488
Posted: Tue Oct 22 08:38:08 1985
Date-Received: Wed, 23-Oct-85 08:17:14 EDT
Organization: TTI, Santa Monica, CA.
Lines: 22


>    This Thanksgiving, I thought I'd do away with the monotony of cooking
> a turkey and do something exciting and even delicious.  Instead of
> spending my money on a big turkey and eat its left-overs for a year,
> I am planning on something like a duck, goose, or even pheasant or
> partridge.  It should cost about the same as a turkey, but only provide
> a single meal.
>
>    Do you have a recipe for any such exotic beards?  Or any suggestions
> as to which tastes better and how to cook one (e.g. broil, or oven fry,
> or steam, etc.)?

My apologies for posting to the net but mail does not work  from  our  site.
If  you call (toll free #) or write to Oakwood Game Farms they will mail you
their brochure which contains many recipes.  Oakwood specializes in pheasant
and  wild  turkey  (both fresh and smoked).  Their birds are quite expensive
but the recipes are free!

			Oakwood Game Farm
			Box 274
			Princeton, Minnesota 55371
			1-800-328-6647