Sandy Hill Ranch Recipes

Ingredients »

• 1 c steak sauce, such as Dale's®
• 1 c whiskey
• salt and ground black pepper to taste
• 1 lbs bacon strips, cut in half
• 6 duck breasts, deboned and cut into cubes
• 1 box wooden toothpicks

Directions »

1. To make the marinade, stir the soy sauce and whiskey together in a bowl. Pour the marinade into a resealable plastic bag and add the duck cubes. Seal the bag, turn once or twice to thoroughly coat the duck, and place in the refrigerator for 1 hour.

2. Preheat a grill for medium heat. Soak the toothpicks in a bowl of water at least ½ hr to prevent burning.

3. Remove the duck from the marinade, and discard the sauce. Wrap a piece of bacon around each duck cube and secure with a toothpick.

4. Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Place on a serving plate, cool slightly, and serve.

Serves 12

Ingredients »

• 4 boneless, skinless pheasant breasts
• 4 slices Kraft Swiss cheese
• 1 can cream of chicken soup
• 1/3 c cooking sherry (or water)
• 2 c herb dressing crumbs
• 1/2 stick oleo

Directions »

1. Lay chicken breasts in shallow baking dish and cover each one with a slice of cheese.

2. Pour on soup thinned with Sherry. Sprinkle on crumbs and drizzle melted oleo over all.

3. Bake 350 degrees for one hr. Once it's browned on top, I cover with foil.

Makes 4 servings

Ingredients »

• 1 1/2 pounds pheasant breast
• 1 (4 ounce) jar sliced jalapeno peppers
• 12 slices bacon, cut into thirds
• 6 bamboo skewers, soaked in water for 20 minutes
• 36 toothpicks

Directions »

1. Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.

2. Preheat an outdoor grill for medium heat, and lightly oil the grate.

3. Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.

4. Cook on the preheated grill, turning frequently, until the bacon is crispy, 15-20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.

Ingredients »

• 6 tablespoons margarine
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup sliced mushrooms
• 6 tablespoons flour
• Salt and pepper to taste
• 2 (10 3/4 ounces each) cans chicken broth
• 4 cups milk
• 2 cups cooked wild rice
• 2 cups cubed, cooked turkey (try a mixture of dark and white meat)

Directions »

Melt margarine in a large pan. Sauté onions, celery, carrots, and mushrooms until tender crisp. Stir in flour, salt and pepper. Add chicken broth and milk. Stir until thickened. Add wild rice and turkey. Adjust seasonings. Simmer until heated through.

Servings: 8

Ingredients »

• ½ wild turkey breast
• Zesty Italian dressing
• Bacon

Directions »

Slice turkey breast (one side) into strips, about 1/4 to 1/2-inch wide. Marinate strips overnight in refrigerator (minimum of 6 hours) in Zesty Italian Dressing. Lay each strip of turkey breast on a slice of bacon and roll up, fastening with toothpick or on a kabob skewer. Grill and enjoy!

Ingredients »

• ¼ lbs salt pork
• 1-3 lbs pheasant, cut up
• 1/4 tsp ground black pepper
• ½ lb small white onions
• ¼ lb mushrooms, halved
• 1 clove garlic, finely chopped
• 1c dry white wine
• ¼ tsp dried thyme leaves
• ½ c cold water
• 2 tbs all purpose flour

Directions »

Skin and dice salt pork. In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain. In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally. Remove with slotted spoon to a bowl, leaving fat in skillet. Cook pheasant in skillet until browned on all sides-about 15 minutes. Sprinkle pheasant with pepper; move pheasant to one side of skillet. Add onions and mushrooms to skillet. Cook 1 minute or just until mushrooms are wilted. Drain all fat from skillet and discard. Return salt pork to skillet. Add garlic, wine, thyme, and bay leaf; heat to boiling. Cover and cook over low heat 20 minutes or until pheasant is tender. In cup, blend water and flour until smooth. Stir into skillet; cook until sauce thickens and bubbles. Before serving, discard bay leaf.