Dakota Pheasants Forever Information

Pheasants Forever's unique system empowers county chapters with the responsibility to determine how 100% of their locally raised conservation funds will be spent. Pheasants Forever has more than 110,000 members in over 600 local chapters across the United States and Canada. The national headquarters is located in St. Paul, Minnesota where the organization was founded.

DAKOTA PHEASANTS FOREVER (DPF) got its start in North Dakota with the creation of the Bismarck/Mandan chapter in 1989. John Bechtle, Darrell Enerson, Lynn Glock, Dave Roberts, Bob Schiable, and Ken Solomon were the local members who formed our original chapter, with Dave Roberts as President/Secretary and Darrell Enerson as Vice President/Treasurer for the first two years. Since its inception DPF has grown to over 300 members and has raised more than $1 million for the North Dakota wildlife habitat.

In the "Fall 2007 Pheasants Forever Journal of Upland Conservation" DPF was listed as one of the 25 "Pioneering Chapters" in the United States and the article stated that Dakota Pheasants Forever "represents the model PF chapter, spending approximately $30,000/year on habitat".

PHEASANT RECIPES
SAGE PHEASANT-In crockpot place 2 cans cream of celery and cream of mushroom with 1 pint heavy cream. Add chopped carrots,celery,potatoes,onion,mushrooms and sage and bay leaves. Cook 1 hour or until carrots and potatoes are almost done. Cut pheasant into chunks and roll in flour. Use fry pan to brown it in butter with salt and pepper. Add to crock pot and let cook together for 20-30 minutes. For thicker/thinner stew add more/less flour/cream.
GRILLED PHEASANT STRIPS-Marinate-Cut into strips the size of your finger. Marinate in italian season for 3-4 hours. Grill on high heat for 1-2 minutes flip and grill other side 1-2 minutes. Don't overcook, pheasant will dry out faster than chicken.
PARMESAN CHICKEN-Cut pheasant into chunks, dip in egg, roll in cracker/bread crumbs. Place on cake/lasagna pan with some butter, sprinkle parmesan cheese over each chunk add salt. Cook at 350 degrees for 20 minutes, don't overcook as pheasant will dry out quicker than chicken.