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Fellow
Sportsman,
This past fall while hunting in North Dakota my hunting partners
and I discovered a delightful back roads restaurant in Dunn Center. Dunn Center
boasts a population of about 100. This restaurant is Alice’s. We were made
to feel right at home. While visiting with Valerie Porter who owns and
operates Alice’s, we commented how nice it would be to have someone fix
our birds. Valerie quickly suggested she would do that. We left 6 nice cleaned
roosters in Valerie’s care and agreed to return at 7:00 for dinner. Now
I have eaten lots of wild pheasant over the years, but I will say without hesitation
that Alice’s Restaurant Pheasant was the best ever. Valerie was quick to
share her recipe with us and I will share it with you.
| Alice’s
Pheasant |
Serves 6 to 8 normal people
6 skinned pheasants (breasts
& legs)
Salt Water
Flour
Butter
Pepper
Lowry’s Seasoning Salt
Garlic
3 pints whole cream or whipping cream
3 sliced onions (large) |
Soak the pheasants in salt water for two hours. Roll or shake
the pheasant pieces in plain flour. Fry in butter until just brown. Add Lowry’s,
pepper and garlic to your liking. Place the pheasant pieces in a baking dish,
add 3 pints whole cream and slice the onions over the top. Bake in 350 degree
oven for 2 and 1/2 hours.
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Not only did we enjoy this absolutely delicious pheasant but
we also shared samples with other patron’s at Alice’s. The menu included
Alice’s Pheasant, mashed potatoes that we covered with the marvelous gravy
in which the pheasant had simmered, hot vegetables and house made bread. If you
find yourself in Dunn Center, North Dakota, stop at Alice’s and tell them
I sent you.
Our
newest TruckVault
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drawer is removed. Vault pictured here with optional TruckVault Single
Wire Dogbox.
Best Regards,
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Al Chandler,
CEO
TruckVault, Inc.
AlChandlerTVN@truckvault.com
www.truckvault.com
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