Pheasant Bolognese with Kale and Parmesan
Also on the menu with that night were these little crostini my wife makes from a loaf of French bread. She drizzles them with olive oil and places them in a hot oven until they get crusty. She'll then take a plate of Italian herbs and pour olive oil over them to make this kind of sauce that you can spoon on top of the crostini, or you can do like me and just dredge the bread through the sauce. I'm serving these as a side with this dish as well, but I could literally make a meal out of just these. I kind of hate to see my wife making these, because I'm know that I'm probably going to eat 90% of them by myself, they are that good.
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.
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We live on a small acre sized lot, in the middle of town, not a lot of room to have your own garden. It takes me about fifteen minutes to cut the grass. I wanted to plant my own garden, but I lived to far from the family's farm to do it there, so I built a small, raised bed garden in the backyard. It's three beds, roughly eight foot by ten foot each. In the beginning, I justified building it, thinking that I'd easily be able to get enough groceries out of it to justify the cost ... man was I wrong. Somehow, I keep finding new ways to put money into it. I have the lumber cost and all the dirt that I moved in to fill up the beds, plus I installed an irrigation system, so it'd self-water itself. I even installed a solar panel to charge some batteries to power a camera to take still images of the garden while it grows, so I could create a time-lapse video at the end of the growing season. Plus, I installed the world most boring live web cam, so I can remotely check the garden any time I wanted. I'll soon be adding temperature sensor for the air and soil, a humidity probe, and I plan to add a weather station to record rain fall amount and wind speed. To say that I've gotten carried away with my little garden project would be an understatement.
Pheasant Fricassee with Dried Kale Flakes
If youve kept up with the last few recipes Ive posted, youll know that Ive been trying to come up with a few recipes to deal with my self-inflicted, backyard Kale problem. It has been out of control and overgrown in my little raised garden beds, growing faster than I could use it. The summer heat has stifled its growth some and the bugs have pretty much destroyed whats left, it looks like someone shot the leaves up with a shotgun, there are so many holes them. Ive sprayed and sprayed insecticide, trying to kill the bugs, but they still seem to have the upper hand. So, this will be the last Kale recipe that Ill be posting for a while. It may even be debatable that this recipe be considered a Kale recipe. What I did for this recipe, was to dehydrate my kale, with a little olive oil and salt, then crushed it to use like a kale pepper garnish, to sprinkle over the top of this Pheasant Fricassee, just finish it up after cooking. This dehydrated Kale was so good though, I was literally eating it by the spoonful, straight out of the bag I crushed it in.
Dan Dan Pheasant Noodles
My morning routine usually involves a hot cup of coffee and me trying to clear the sleep out of my eyes enough to be able to read the morning news. On one particular morning, I was drinking my coffee and scrolling through the news on my phone when I saw a recipe for Dan-Dan Noodles. I'm not really a big Asian food, but when I saw the picture I knew immediately that I wanted to make something similar to it. I spent the rest of my day trying to figure out how I could do this with the ingredients I had at home. This version isn't going to be authentic, I'm not using any pork or Sichuan peppers, but it still turned out pretty good.
