Dr. Mike's Pheasant Enchiladas

2 lbs pheasant breasts cut into small pieces (approx. 6-8 breasts)
1 large white onion, diced
2 - 15 oz. cans green chili enchilada sauce (I use Old El Paso)
1 can cream of chicken soup
1 small can green chilis, diced
1 small can jalapenos, diced (or less depending on taste)
1 tblsp chili powder
1 1/2 tsp ground cumin
16 oz. sour cream
2 lbs shredded cheese (I like a combination of Monterey Jack and mild cheddar)
1 package of flour tortillas (about 12)

Add green chili enchilada sauce, cream of chicken soup, half of the diced
onion, diced green chilis, diced jalapenos, cumin, and chili powder to medium
sauce pan, blend well and simmer for at least 30 min. Saute pheasant pieces
until done. Remove from heat and immediately add 1 lb of cheese, sour cream
and remaining raw onion. Mix together. Pour small amount of enchilada sauce
into 9x13 baking dish, just enough to coat bottom. Fill tortillas with
pheasant mixture, roll up and place rather tightly into the baking dish.
Pour remaining enchilada sauce over top of enchiladas and cover with
remaining cheese. Cover tightly with aluminum foil and bake at 350 degrees
for 30-40 minutes, or until hot. Garnish with freshly torn or chopped
cilantro, sliced fresh jalapenos, black olives, more diced raw onion,
guacamole or whatever you like. (The fresh cilantro is key, though.)

Jolene's Famous Pheasant Wild Rice Soup

½ lb. cooked wild rice in chicken stock
7 strips bacon – chopped
½ lb. butter
2 onions – diced
1 bunch celery – diced
1 lb. raw mushrooms – sliced
1 ½ c. flour
3 pheasant breasts
2 qt. chicken stock
1 tsp. white pepper
1 T. Lawry's Seasoning Salt
1 qt heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon & grease – melt.
Add onions, celery & mushrooms; sauté about 5 min. Add flour, stir well and
continue to cook and stir another 4-5 min. Add raw pheasant & stock; bring
to boil. Lower hear and simmer 20 min. Add seasoning & heavy cream.
Continue to simmer for another 10 min.; adjust seasoning if necessary. Add
wild rice at very end. If too thick, thin down with half- &-half or milk.
May want to add a little poultry seasoning.

Mayor Carl's Secret Recipe

3 Pheasant breasts, deboned.
Season with Lawry's. Mix the following and pour over pheasant:
26 oz. can cream of chicken soup
26 oz. can of water
1/4 c. chopped onion (or minced onion)
1 c warm water with 1 1/2 tsp. chicken base paste, dissolved
3/4 cup cream sherry (this is optional)

Bake in a deep dish @ 250 for 5 to 6 hours.