Creative ways to use up pheasants, turkey, Geese, ducks, and other wild birds is always fun. Many hunters get tired of the same old fried and baked birds. Some feel that wild birds are just too dry. Here is a recipe that is way different and will offer no leftovers. You can use them as a hors d’oeuvres or a main course. Their presentation is wonderful and allows for a boatload of deliciousness!
BIRD BOATS need a vessel to place the birds into. You will need to make a pastry dough. For the dough mix 1 pkg. of cream cheese. (8oz.) with1 cup of softened butter, and 2 cups of all-purpose flour. Cover with plastic and let chill for an hour. Shape into 48 dough balls about 1 inch in diameter.
Now use a muffin tin and press the balls into each chamber to create a bowl or cup. (You can also do the same with small tin pot pie sized foil bowls. This would be for a larger portion.) bake at 400 degrees for 8-10 minutes until golden brown.
For a pastry short cut, you can use Phyllo cups, crescent rolls, or premade pastry cups.
For the Filling, you need 3-4 cups of cooked or poached, wild bird. Cut into small cubes that will fit into the cups. You will need about a pound of meat. In a large mixing bowl, combine 1/3 cup of shredded cheese, (what you prefer), 1/3 cup of thinly sliced celery, 1/3 cup of mayo, 2 tbsp. of sliced green onions, 2 tbsp. sour cream, salt, and pepper.
Spoon this mixture into each prebaked shell. Bake for 3-5 minutes or until the cheese is melted and the Boats are ready to launch. Garnish with some paprika, slice onion or celery, and parsley.
Be Bird Boat Ready!