Recipes To Die For!

Easy Pheasant or Chicken

by Travis Langley

Take the number of pheasant breast and legs [or your favorite parts of skinless chicken] need for a meal.

Sprinkle lightly with Schilling meat tenderizer.

Sprinkle with Spade L Ranch beef marinade and rub it in. (Spade L Ranch Beef Marinade can be found at Albertson’s or online at www.spadelranch.com

Sprinkle lightly with Lemon & Pepper.

Place on a sheet of aluminum foil large enough to make a tent over the meat. Bring the edges together and roll or crimp the edges to seal in the juices.

Place in 350-degree pre-heated oven for 30 minutes.

If there is time let it sit in the refrigerator for 1 to 24 hours before cooking for better flavor through the meat.

Remove and serve with your favorite side of rice.

This also works well on a grill.

Each month, PITA will select a winner from shooters who have submitted recipes for this contest. The winner will have his/her photo taken and included with the winning recipe. Each winner will be awarded a "really kewl" chef's apron - just like the one in the photo below. When you see someone wearing one of these aprons around the camping grounds - show them reverence for their culinary talents - they are an official "12 GAUGE GOURMET"!