home button
Lodge Info Button
Hunting info button
Hunting pictures 2008 button
calendar button
Location button
recipies button
Merchandise button
Contact Us button
Area Links button



Rosewood Barn Pheasant
22 oz. Bread Crumbs
1 1/2 TBSP. Cayenne Pepper
2 1/2 TSP. Garlic Powder
1/2 TBSP. Onion Powder
1/2 TBSP. Poultry Seasoning
We use pheasant breast fillets cut thin, dip them into buttermilk, then flour, then
beaten eggs, then the seasoned bread crumbs. Deep Fry 355 degrees for
approximately 3 minutes.

Pheasant and Wild Rice
Serves: 6
1 can Raw Wild Rice
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Mushrooms
2 1/2 cups Water
Water Chestnuts
2 Pheasants, cut up, floured and browned
1 pkg. Instant Onion Soup Mix
Mix rice, canned soup, water, mushrooms, and water chestnuts in
9x13 inch glass casserole dish. Add pheasant. Sprinkle with onion
soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300
Rice Stuffing
1 1/2 lb. Hamburger
1 1/2 lb. Sausage
1 can Cream of Onion Soup
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 Green Pepper, chopped
3 ribs of Celery, chopped
1 1/2 cups uncooked rice (not minute) (I use 1/2 brown & 1/2 wild
Brown meat. Drain. Mix ingredients and pour into baking dish.
Cover with foil tightly. Bake at 350 degrees for 1 1/2 hours. Don't

Cranberry Apple Stuffed Pork Loin (from Simply

Serves: 6
1 boneless Pork Loin (about 3 lbs.)
Sea Salt and freshly ground pepper
1 cup Seasoned Croutons
1/2 cup Chicken Stock
1 cup peeled, chopped Green Apples
1/3 cup Dried Cranberries
1/3 cup chopped Walnuts, toasted
1/4 cup Minced Shallots
2 TBSP. Pure Maple Syrup
1 TSP. Minced Rosemary
Preheat oven to 325 degrees. Rinse the pork and pat it dry. Butterfly
the roast by first cutting lengthwise about halfway through the roast.
Then angle the knife and cut horizontally almost all the way
through, on both sides. Unfold the pork and cut tiny slits in the
surface of the meat. Cover with 2 layers of plastic wrap. Pound with
a meat mallet to flatten as much as possible. Sprinkle with salt and
pepper and set aside. Place croutons and stock in a small bowl and
let sit for 5 minutes, until the croutons have absorbed the stock and
have softened. Mash up the croutons a bit with a fork. Stir in the
apples, walnuts, shallots, maple syrup and rosemary. Spread mixture
over surface of the pork. Starting with the smallest side of the meat
(which should be in the shape of a rectangle), roll up tightly and
secure with kitchen string. At this point you can wrap in plastic
wrap and refrigerate if you are making ahead. Coat the bottom of a
roasting pan with cooking spray or a little olive oil. Place the roast
in the pan and coot at 325 degrees, uncovered, for about 1 hour & ten
minutes, or until the pork reaches an internal temperature of 140-145
degrees. Start checking the internal temperature of the roast at about
one hour. Let stand for 10 minutes. Remove the kitchen string and
slice into 1/2 inch thick slices.

Grandmother Paul's Red Velvet Cake (from the

2 cups Sugar
1/2 lb. (2 sticks) Butter, at room temperature
2 Eggs
2 TBSP. Cocoa Powder
2 oz. Red Food Coloring
2 1/2 cups Cake Flour
1 TSP. Salt
1 cup Buttermilk
1 TSP. Vanilla Extract
1/2 TSP. Baking Soda
PREHEAT oven to 350 degrees.
In a mixing bowl, cream the sugar and butter, beat until light and
fluffy. Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar
mixture; mix well. Sift together flour mixture to the creamed
mixture alternately with buttermilk. Blend in vanilla. In a small
bowl, combine baking soda and vinegar and add to mixture. Pour
batter in to 3 (8-inch) round greased and floured pans. Bake for 20
to 25 minutes, or until a toothpick inserted into the center comes out
clean. Remove from heat and cool completely before frosting.
1 (8 oz) pkg. Cream Cheese
1 stick Butter, softened
1 cup melted Marshmallows
1(1 lb.) box Confectioners' Sugar
1 cup Shredded Coconut
1 cup Chopped Pecans
BLEND cream cheese together in a mixing bowl. Add
marshmallows and sugar and blend. Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake

Banana-Sour Cream Cake (from
1 pkg. (2 layer size) yellow cake mix
3 eggs
1 cup mashed ripe Bananas (about 3 bananas)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) Butter, softened
1 pkg. (16 oz.) Powdered Sugar (about 4 cups)
1 cup Walnut Pieces, finely chopped
Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan;
set aside. Beat cake mix, eggs, bananas, sour cream, and oil in large
bowl with electric mixer on low speed just until moistened, stopping
frequently to scrape bottom and side of bowl. Beat on medium speed
2 min. Pour into prepared pan.
Bake 35 min. or until wooden toothpick inserted in center comes out
clean. Cool completely.
Beat cream cheese, and butter in large bowl with electric mixer on
medium speed until well blended. Gradually add sugar, beating well
after each addition.
Remove cake from pan; cut crosswise in half. Place on cake half,
top-side down, on large serving plate; spread top with frosting. Top
with remaining cake half, top side up. Frost top and sides of cake
with remaining frosting. Carefully press walnuts into frosting on
sides of cake. Store in refrigerator