Charles and Sue had a grand time guiding at Pheasants Forever Heartland Chapter’s Youth Hunt on Saturday, September 25th at Pheasant Bonanza in Tekamah, Nebraska  I wasn’t there to witness, but Charles said that Sue did a great job pointing and retrieving the birds.  She’s got the point part down on the bird box.

Wirehaired Pointing Griffon

Sue pointing the box of pheasants

The best tale I heard was where a pheasant went down on the far side of a barbed wire fence and Sue had no problem going through the fence to retrieve and back through with the bird in her mouth without dropping it.  There will be more pictures of the youth hunt forthcoming from other members.

Wirehaired Pointing Griffon

Unidentified youth, Sue and Charles at the 2010 Pheasants Forever Heartland Chapter Youth Hunt

Since I knew that Charles would be bringing home EVEN MORE pheasants to put in the freezer, he pulled a couple out before he left that morning for me to do something with.  So I made my most easy, “half-homemade” pheasant pot pie.

  • Place two whole plucked and gutted pheasants in a large stock pot.  Fill with water and boil for a couple of hours or so.  Defrost two frozen roll-out pie crusts
  • Shred/debone pheasant meat, preheat oven to 375
  • Sautee about 5 sliced mushrooms, mix with pheasant meat in a bowl
  • Add about 3 cups of frozen mixed vegetables
  • Add 1 can of cream of chicken soup, mix
  • Warm the whole mixture up in a sauce pan on the stove, but don’t cook it too much
  • Grease a round casserole dish and place one of the frozen pie crusts in the bottom
  • Dump the grub in and put the other pie crust on top, cutting slits
  • Place foil on the crimped edges of the pie and bake for an hour and a half or so

Pheasant Pot Pie