Bringing Home the Pheasants – A Most Excellent Dinner

Our Oklahoma Pheasant Shoot was a success and last night Mary and I had Meghan and grandsons Ivan and James over for a fresh pheasant dinner. The menu consisted of appetizers, grilled bacon wrapped scallops and then the main course of boneless, skinless pheasant breast smothered in mushrooms, garlic, chopped onions, chopped red and gold bell peppers slow-cooked in a butter, cream sauce for five hours. This was served with Fettuccine Alfredo, fresh blanched, crisp, green beans with a touch of lemon, and fresh tomato. We followed up with a nice slice of apple pie with a bit of vanilla ice cream and loud talk teasing the teenage grandsons about the girl friends they don’t have and how much better their grades will be if they could keep it that way until after college. I was also smart enough to remember that feeding our two wonderful grandsons, actively engaged in sports, requires making about twice the amount of pasta that a normal adult would and could eat.

About the Author

Joe McElyea
I am an original member and founder of the esteemed High Plains Shooting and Dining Society which is dedicated to fellowship of bird hunters and shooters who also enjoy finding great local places to eat large, unhealthy portions of breaded and fried meats and gravies washed down with the appropriate libations. I am also a retired old man who enjoys fishing, shooting and my wonderful family.