Pheasants in Wild Cherry Sauce

Serves 4.

Note: If wild cherry jam is not available, use regular cherry jam or cherry jelly and add 1/2 cup unsweetened, pitted cherries. Chicken can be substituted for the pheasants. Adapted from "The New Prague Hotel Cookbook," by John Schumacher.

• 4 skinless pheasant breasts

• 11/2 c. flour, seasoned with salt and pepper

• 1/4 c. ( 1/2 stick) butter

• 1/4 c. green onions, diced finely

• 3/4 c. wild cherry jam

• 2 c. brown gravy (made from scratch or from package)

• 1/2 c. dry sherry

• 1 tbsp. lemon juice

• 1/4 tsp. salt

• Chopped parsley, to taste, optional

Directions

Preheat oven to 350 degrees.

Lightly flatten breasts with meat mallet to about 3/4-inch thickness. Dredge in seasoned flour. Melt butter in a skillet over medium heat until it bubbles. Add pheasant and sauté until golden brown on both sides.

In a separate bowl, combine green onions, jam, brown gravy, sherry, lemon juice and salt.

Transfer pheasant to an ovenproof baking dish and top with gravy mixture. Cover and bake for about 45 minutes. Garnish with chopped parsley before serving.

Nutrition information per serving:

Calories 586 Fat 24 g Sodium 960 mg Carbohydrates 51 g Saturated fat 12 g Calcium 93 mg

Protein 41 g Cholesterol 136 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 fruit, 2½ other carb, 6 lean meat, 1 fat.

Pheasant and Wild Rice Casserole

Serves 6 to 8.

Note: You'll need to cook the pheasant in advance. Chicken can be a substitute for the game.

• Meat from 1 cooked pheasant or grouse, chopped (about 3 c.)

• 1 c. sliced (not slivered) almonds

• 1/2 c. (1 stick) butter

• 1 small green onion, chopped

• 2 c. sliced mushrooms, any variety

• Snipped parsley

• 2 tbsp. sherry

• 1 c. uncooked wild rice

• 4 c. chicken broth (regular or low fat)

• 1 c. dried cranberries

Directions

Preheat oven to 350 degrees.

Sauté almonds in butter in large skillet or Dutch oven until light brown. Add onion, mushrooms, parsley, sherry and wild rice. Continue sautéing until wild rice is coated with butter and sherry.

Add chicken broth and bring to gentle boil. Remove from heat and add meat. Bake in oven for 60 to 90 minutes or until rice opens. Check periodically, stir, and add water if mixture appears dry. Top with dried cranberries before serving.

Nutrition information per serving (pheasant without skin):

Calories 457 Fat 25 g Sodium 662 mg Carbohydrates 33 g Saturated fat 10 g Calcium 75 mg

Protein 29 g Cholesterol 87 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 4 medium-fat meat, 1 fat.

Drop-Dead Trout Spread

Serves 12 as an appetizer.

Note: Croustades (small, toasted edible containers) are available at upscale markets. You'll need to toast the pecans in advance. Adapted from "Smoke and Spice," by Cheryl Alters Jamison.

• 8 oz. smoked trout, skinned, deboned and flaked

• 3 oz. cream cheese, room temperature

• 3 tbsp. minced onion

• 3 tbsp. pecans, toasted and chopped

• Zest of lemon

• 1 tbsp. fresh lemon juice

• 1 tsp. horseradish, or more to taste

• 11/2 tsp. mustard

• 1 tsp. white wine

• Dash Worcestershire sauce

• Salt and pepper, to taste

• Croustade shells, if desired

• Caviar , optional

• Dill, optional

Directions

In a food processor, combine trout, cream cheese, onion, pecans, lemon zest, lemon juice, horseradish, mustard, white wine, Worcestershire, salt and pepper. Process until well mixed. Refrigerate until ready to serve.

Spoon mixture into pastry bag and pipe mixture into croustades. Garnish with caviar and dill, if desired. Or spoon mixture into a small bowl and serve with crackers or French bread.

Nutrition information per serving (spread only, without caviar):

Calories 60 Fat 4 g Sodium 179 mg

Carbohydrates 1 g Saturated fat 2 g Calcium 11 mg

Protein 4 g Cholesterol 12 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ medium-fat meat, ½ fat.