Pacific Northwest 
 Gordon Setter Club


Recipe Book


Come one...Come all!    Taste the delicacies prepared by our wonderful chefs.....  Just click on the name of the recipe at the bottom of the page and WILL appear!

Recipes from the Club...

The following are some wonderful recipes posted by Club Members.  We have wonderful cooks and they share below...  Our first recipe was donated by George Joyner, at the stove, left with Bob Barnts and Kathy, his wife, looking on.  George made this delicacy at our last Christmas get-together.  By the looks on the faces of Mike Webb and Paula Elias, above right, it was a mega-hit!

Pheasant Bisque ,,, by George Joyner and "Rip"


2 whole skinned pheasants

6 cups of water

3 bell peppers, diced (I prefer one each green, red, yellow for color, mostly)

8 oz. of sliced mushrooms

1 tablespoon of minced garlic

4 tablespoons of cooking oil

1 ½ cups of white flour

2 quarts of Half-and-Half (I know, I know; it’s not a Weight Watchers recipe)

1 tablespoon of poultry seasoning

½ tablespoon of salt


Steam both pheasants in a covered double-boiler over the water for 20 minutes. Set the birds aside to cool. When cool, cut all the pheasant meat you can from the birds and cut it into small pieces (1/2” to ¾” chunks).

Add the oil at medium heat to a pot large enough for all of the ingredients. Add the oil and sauté the vegetables, mushrooms first until softened then peppers and garlic until tender. Reduce the heat then gradually add the flour to the vegetables, stirring until a paste forms. Add both quarts of half-and-half, stirring constantly until the paste is broken up. Add the poultry seasoning and salt. Continue to stir for a bit until the seasoning is incorporated. Add the pheasant meat. Continue to stir until the meat is reheated if you will be serving it immediately. Don’t allow the mixture to boil at any point.

If you are making the dish to serve at a future time, you can stir in the pheasant meat after the seasoning step and remove the pot from the heat. (I cover the pot, allow it to cool then put it in the refrigerator overnight for the flavors to meld; it really makes a difference.) If we want to freeze the mixture for future use, I let it cool and pour it into gallon freezer bags zip-sealed and laid flat in the freezer.

When serving, reheat the mixture to taste. During this step, seasoning adjustments may be made to taste, of course. (It’s never too late to add more garlic.) We serve the bisque in bowls with soft white bread, wedges of Tillamook sharp cheddar cheese and ice-cold Mac-and-Jack’s African Amber.

I wish I could take credit for this concoction but that must go to a doctor from New Hampshire (whose name escapes me right now) who submitted it, or a recipe very close to it, to Grouse Point Magazine as Grouse Bisque a few years ago. If Rip or Ruff and I are actually so fortunate as to bag a brace of Ruffeds or Blues someday, I’ll try it with them, too.

- George Joyner


Konner's Awesome and Easy Pheasant:                       submitted by: Kevin McCullen and “Konner”



Breast and legs                                                          Olive oil or 2 tablespoons butter                                    Half-cup to cup of mushrooms                                         1 tablespoon marjoram                                                  Salt and pepper to taste                                                 1/4 cup dry vermouth or dry white wine


In large frying pan, fry the mushrooms over medium heat until brown. Slice up the breast and legs into strips or cubes,add to pan and cook for maybe 5 minutes, stirring often. Add pepper and salt, if wanted, and sprinkle marjoram. Then, add vermouth and cook on high until vermouth is evaporated. Serve over rice. 

                                                                                                                                              Note: serves 2. Double recipe for 4, though you still will need just one pheasant. If doubling recipeincreas vermouth to 1/3 cup.

                                                                                       by Kevin Mc Cullen



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