Pheasant, Pasta, Baked Onions and Fried Shad Roe and Buck Roe



  • Whole Pheasant (cut up at joints)
  • Saran Wrap
  • Tin Foil
  • Clowney Seasoning Salt
  • Cream of celery soup
  • Honey
  • Onion (peeled and diced)


  • Pot Water
  • Cup Rotini Pasta
  • tsp Salt
  • TBS Olive Oil
  • 1/2 cup Baby Spinach (Chopped finely)
  • 1/2 cup Broccoli (Chopped finely)
  • TBS Clowney Seasoning
  • 1/2 Cup Mayonnaise
  • Knorr’s Vegetable dip mix

Baked Onion

  • 2 Onions (Peel onions and core)
  • Butter
  • Beef Bullion

Shad Roe

  • Olive Oil
  • Male Shad Roe
  • Clowney Seasoning
  • Corn Meal


Pasta: Bring Pot of water to a boil, add pasta, salt and olive oil and continue to boil. When noodles are done, drain. Put in bowl and add a little olive oil to keep it from sticking. Add spinach, broccoli, seasoning and mayonnaise and stir well. Add dip mix and stir. Then let sit.

Pheasant: Cut pheasant in pieces at joints. Lay pieces on saran wrap and sprinkle with Clowney seasoning. Then add cream of celery soup and honey, roll pieces so that each of them gets coated with the soup and honey. Add onion, and wrap with saran wrap until tight. Line baking dish with tin foil, put saran wrapped meat and seasoning on tin foil and wrap tight with tine foil. Add a 4 cups of water to casserole dish and bake in oven at 375 degrees. Cook for 3 to 4 hours.

Baked Onion: Grease a loaf pan, peel and core onions, feel holes with butter, add a beef bullion to top of each onion, then top with butter. Bake in oven at 375 degrees for 30-45 minutes.

Shad Roe and Buck Roe: Heat Olive Oil in Skillet. Sprinkle roe with seasoning. Coat roe in corn meal and fry in olive oil. Drain of paper towel

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