Cut breast meat into small cubes. Soak in beaten eggs for at least 20 minutes. (For extremely tender meat soak overnight) Remove from egg mixture and roll in seasoned Italian bread crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in an oblong casserole dish (single layer). Add 1 can of beef broth and 1 can of drained mushrooms (8-10 oz. Size or more if you like mushrooms)

Place thin slices of Muenster cheese over meat mix and cover with foil. Cook in oven at 350 degrees for 1 hr. and 20 minutes.

If you use pheasant instead of duck / goose switch from beef broth to chicken broth

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1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon lemon pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.), cut up, skin removed

3 tablespoons vegetable oil

1 cup whipping cream

Heat oven to 300 degrees. In large plastic food-storage bag, combine flour, salt, peppers, garlic powder and paprika. Add pheasant pieces. Shake to coat. In 10-in nonstick skillet, heat oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Place pheasant pieces in a 2-quart casserole dish. Pour cream over pheasant pieces. Cover, bake for 1 to 1 1/2 hours, or until meat is tender.

1 package Uncle Ben's Wild Rice Stuffing Mix

1 small clove garlic crushed

1/4 cup chopped onion

1/4 cup chopped celery

2oz can Mushrooms

1 Tablespoon Parsley Flakes

small amount of crushed sage, if desired

Saute onions, celery and mushrooms for about 5 minutes over medium heat. Boil contents of wild rice stuffing mix for about 25 minutes, then drain any remaining liquid. Mix all ingredients together, salt & pepper to taste. Stuff into pheasant and place breast down into baking pan. Cover with a couple slices of bacon. Cover and bake at 325 degrees until meat on the legs is easy to pull. Cover during this stage of cooking. Uncover and turn breast up for a few minutes if you wish to have bird browned.

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ASIAN PHEASANT au VIN

2 - 3 whole pheasants, bone in cut into pieces

1 teaspoon grated ginger

1 tablespoon fermented black beans

1 teaspoon minced Thai chiles ( or other hot chiles)

12 cloves garlic

8 peeled shallots

2 large carrots, cut into 2 inch pieces

2 stalks celery, cut into 2 inch pieces

1 bottle red wine (not cooking wine)

2 bay leaves

2 sprigs of fresh thyme

1/2 cup soy sauce

Water to cover if necessary

4 baby bok choy splitSalt & Pepper

Canola Oil, to cook

In a stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out oil leaving only a small amount. Saute ginger, black beans, chiles and garlic for about five minutes. Add Shallots, carrots and celery. Season. Add the bottle of wine, stirring to deglaze any pieces of seasoning stuck to the bottom of the pan. Add the pheasant, bay leaves, thyme and soy sauce. Add the water, if the pheasant isn't covered. Simmer for about 2 hours or until pheasant is starting to fall off the bones. Add boy choy and simmer for 10 minutes. Serve with mashed potatoes.