Culinary Delights and Refreshments
At Paul Nelson Farm, your experience is not just about the hunt; it’s a journey of culinary indulgence. Our commitment to excellence extends to every meal, offering a delightful array of fresh, homemade country cuisine that will tantalize your taste buds. From hearty breakfasts to fuel your morning hunt to satisfying lunches and gourmet dinners, every dish is prepared with passion and served with warm hospitality. Beyond the exceptional meals, you’ll find eight fully stocked bars throughout the lodge, offering a wide selection of beverages to complement your dining experience and ensure you can unwind and reconnect with your group after an exciting day in the field.
We prepare our pheasant in a delicious but simple manor so that you can replicate the taste of PNF when you return home with your pheasant bounty.
Pheasant Recipes
- Paul Nelson Farm Pheasant
- Bacon Wrapped Pheasant
- Cajun Pheasant
- Beer Batter Pheasant
- Buffalo Pheasant Dip
Ingredients:
- 4-6 pheasant breasts – tenderized
- Flour
- 1 can (10 oz.) Cream of Mushroom Soup
- 1 can (10 oz.) Cream of Chicken Soup
- ¼ c. Parmesan Cheese – grated
- 4 oz. can mushrooms – drained
- 1 c. sour cream
- ½ c. whipping cream or heavy cream
- ½ c. onion – chopped
- Kitchen Bouquet (optional – for color)
Instructions:
- Roll pheasant breast in flour. Salt & pepper.
- Fry in hot oil on both sides until brown.
- In bottom of casserole dish, layer sauce, pheasant, then top with another layer of sauce until completely covered. Put lid on casserole and bake at 300 degrees for about 2 – 2 ½ hours or until tender. Or put in crockpot for 6 hours on low setting.
Ingredients:
- 5 pheasant breasts cut into about 5 pieces
- thin maple honey bacon sliced in half
- diced onions
- mushrooms, sliced
- jalopeno (optional)
Instructions:
- Place a pheasant piece on the end of a length of bacon.
- Add onion, mushroom, and optional jalopeno to the pheasant.
- Roll up and secure with a toothpick.
- Bake wraps in oven at 400 degrees for 40-60 minutes until bacon is cooked to your liking.
Ingredients:
- 5 pheasant breasts cut into 4 or 5 pieces
- 3 tsp cajun seasoning
- 2 Tbsp cayenne pepper (may need to adjust cayenne pepper to your taste)
- 2 eggs
- Vegetable oil
- 1 cup flour
Instructions:
- Mix seasonings with flour and set aside.
- Beat eggs, then dip tenderized breast pieces before rolling in the flour mixture.
- Fry in oil until brown on both sides.
- Salt/pepper to taste.
- Serve with Ranch or Bleu Cheese dressing.
