Prairie Chicken

Breasts, and thighs of about 4 birds
1 can of cream of mushroom soup
1 quart of whipping cream

Put in a pan that will hold everything. Turn oven to 200 degrees. You want to cook these real slow. For about 2 to 3 hours. Doesn't taste gamey and the sauce makes good gravy.

Must try..sounds delish.

One question....:o where can I get prairie chickens? I am serious, I have never heard of them!

We used to do this with pheasants.
Normally I would flour and fry the
pheasants first.


Just got back from a South Dakota
pheasant hunt and brought back two
sharptail grouse, as well, and will try
this with one. I understand the birds
have a bit of liver taste to them but
the birds we shot were all corn fed so
hopefully the will take good.


I've also used this recipe for
squirrels, served boiled potatoes on
the side and used the gravy on the
potaotes.

BTW, Cathy, google prairie chickens.
The were supposed to be available in
South Dakota but I never saw one. If
I'd of bagged one, probably would have
had it mounted.