Roasted pheasant with natural gravy on sweet corn-sage pan stuffing, Gun Barrel City collard greens, and crispy pheasant tenders with honey-mustard dressing from The Texas Food Bible: From Legendary Dishes to New Classics by Dean Fearing

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken for pheasant, and the book's "Iron-skillet cornbread" for cornbread. See book for cold-smoking instructions.

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