Caprese Pheasant Sliders
We planted several tomato plants in our small garden this year, most of them are now taller than me!! They are huge, healthy looking plants that keep putting on new growth, even into September. They haven't really produced a lot of tomatoes, which is probably a good thing ... because my tomato cages and tie up stakes are pitiful and doing a terrible job of holding these plants upright! I'm guessing we should have trimmed them back more. While we didn't end up with a ton of tomatoes this year, we did get enough to make some tomato soup, homemade spaghetti and my wife's California style salsa. By the look of them, we'll have another crop soon, because these plants are still putting on baby tomato's. 
I've been trying to start a flower bed under one of my windows in the backyard, I haven't had much luck with it. That side of the house only gets a tiny amount of sun mid-morning. I've planted it and planted it and planted it, but nothing seems to thrive there. I recently found a 2-foot by 4-foot standing planter and placed it under that window. My wife planted it full of Basil, Parsley and some other herbs ... it has really taken off! The Basil especially has gone crazy, which is good, because we love making homemade Pesto, but there's only so much Pesto you can make! I thought I'd take these summer memories and turn them into a meal for Gundog Central. After spending my summer babying to these tomato plants and tending to this herb garden, it seems only fitting to incorporate them into this meal. After harvesting them, this Caprese Pheasant Sliders seems like the perfect meal to make with them. Hope you enjoy them as much as we did.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
Related Aritlces
Pheasant Coq Au Vin
I keep a list of meals I want to attempt for Gundog Central and that list seems to constantly get longer and longer. This Coq Au Vin has been on there for a very long time, I've struggled with how I wanted to make it. Not that I didn't know how to make it, I've made before, at home with my wife multiply times. It's a lot like making Beef Bourguignon, which has a very similar process. I just hadn't tried to make it with any wild game before. I thought about this a long time, even jotted down ideas in a notebook about different things I might try. This is something that I knew I wanted to make, but just wasn't sure how I wanted to go about it. This is actually one of the first recipes I wanted to post on Gundog Central, I was just conflicted and my indecision kept letting me put it off.
Pheasant Gumbo with Brown Rice Pilaf
I'm not Cajun, nor was I born and bred on the bayou ... I did spend a fair amount of my adult life living on it though. My dad was in the Air Force, so we traveled around quite a bit. The last place we were stationed, was Barksdale Air Force in Louisiana, it's in the northern part of the state, close to Shreveport and Bossier City. I remember the day he came home and told the family we were moving to Louisiana, we were Stationed in Missouri at Whiteman Air Force base at the time and I was half way through my sophomore year at Knob Noster High School. Even being in High School and having studied all 50 states since middle school, I couldn't for the life of me picture where Louisiana was even at, I had to look it up on a map. I didn't want to go, I dreaded the thought of moving and I hated it before we even got there. I didn't like it any better when we finally got there either, to me it was just plain, old, Lousy-ana. I end up graduating at Haughton High School in Louisiana and then attended Bossier Parrish Community College and LSU, ever so briefly ( my grades were dreadful ). Dad ended up retiring down there and it felt like the family was going to be trapped there for the rest of our lives.
Pheasant Enchiladas with Green Sauce
If you look through some of the recipes that I've posted over the years, you'll see that a lot of what I cook comes from the south and southwest. A lot of Cajun, Southwestern and Mexican flavors ... what can I say, I like it HOT! These Spicy Green Enchiladas are no exception, with a homemade Enchiladas sauce and super spicy Salsa Verde. These Green Enchiladas are going into our weekly dinner rotation!
