The Latest At Lynnhill:

  Lynnhill Llewellin Setter Puppies Available:
   


 

Addie's Lynnhill Zeny by Lynnhill's Wind'em Jack! 

Puppies due February 18, 2012

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 Bryn's Lynnhill Holly by Lynnhill's Colonel Legacy 

Puppies due March 3, 2012

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Micah Goddess of Birds by Lynnhill's Prince Dylan
Puppies born January 5th, 2012.

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Lynnhill Falkenjager by Lynnhill's Wind'em Jack
Puppies born Decemeber 2nd, 2011.

*
Reserve your pup today.

Get all the details, here!
 
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Amish Leather Collars are Back!
 
Amish Leather Collars
 
The Amish made leather collars are back!
While the new on-line store is being created,
please contact Keith and Tessa to place an order.
The on-line store will be up very shortly.
 
Sun Kissed Pheasant Print E-mail
  • 1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.) cut up, skin removed. (Also good with chukar).
  • 2/3 cup all-purpose flour
  • 3 tablespoons margarine or butter
  • 3 tablespoons olive oil
  • Juice from 3 large oranges or 1 1/2 cups orange juice
  • 1 cup dry white wine
  • 1/2 cup golden raisins
  • 1 tablespoon each snipped fresh oregano leaves, fresh parsley and rosemary leaves. (You can use dried when not in season)

In a large plastic food-storage bag, combine pheasant pieces and flour. Shake to coat. In 12-inch nonstick skillet, heat margarine and oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Transfer pheasant pieces to warm platter. Drain and discard fat from skillet.

In same skillet, combine remaining ingredients. Bring to a boil. Reduce heat to low. Return pheasant pieces to skillet. Cover. Simmer for 40 to 50 minutes, or until meat is tender and juices run clear. Serve over hot rice, if desired.

We like it with salad, and a good bottle of white wine.

Enjoy!
 
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