TMT Hunting Preserve and Sporting Clays
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Favorite Recipes from TMT

Grandma Millie's Baked Pheasant Breasts

6 - 8 Pheasant breasts
Bacon slices
1 can Cream of Mushroom Soup
1/2 Pint sour cream

Wrap strips of bacon around each pheasant breast.  Mix soup and sour cream. Pour over pheasant breasts in casserole dish and bake at 325 F for 1 to 1.5 hours or until tender.  Serve with wild rice.

Pheasant Pot Pie

6 - 8 pheasant breasts - diced and cooked
1 small onion, chopped
1/2 cup butter
1/2 cup flour
1 1/2 cup chicken broth OR chicken gravey
1 cup milk
Small package frozen mixed vegetables - thawed
salt & pepper to taste

In large skillet, saute onion in butter until tender. Stir in flour until blended. Gradually stir in gravey (or broth if that is what is on hand), milk, veggies and S&P. Stir until thickened, about 2 mins.

Add pheasant.  Cook until heated and blended.

Transfer into ungreased 1 1/2 qt. baking dish.

Cover with premade pie dough. Cut slits on top to ventilate.

Bake at 425 F for 18 to 20 mins or until golden.


Roasted Garlic Skinless Duck Breast

4 skinless duck breasts
1/2 tsp lemon pepper
2 tbl minced garlic
1 1/2 olive oil
2 tbl fresh lemon juice

Preheat oven to 350 F. Mix together garlic, lemon pepper, lemon juice, and olive oil.  Coat duck breast with mixture.  Place in oven pan and cover with foil.  Bake for about 30 min. Serve one breast per person with wedge of lemon alongside.