Pheasant Parmesan
I thought this meal was something we could both cook together in the kitchen. I mean, who doesnt love Pheasant Parmesan! Its easy to make, it doesnt require a ton of ingredients, it doesnt take an extremely long time to make, and the end results are delicious.
One thing I didnt mention in this article was brining the Pheasant Breast. To make this meal even more succulent, take a half cup of water and boil it on the stove. Add in 1/4 cup of salt and let it dissolve. Turn off the heat and remove from the stove eye, then pour in another half cup of cold water or a handful of ice cubes. When the water reaches room temperature, pour it into a zip lock bag, adding Pheasant Breast. Place in the fridge for a couple of hours before you plan on cooking.
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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Parmesan Pasta with Pheasant Meatballs
My wife loves pasta!! If it was up to her, we'd eat it every night of the week. Needless to say, we have it for dinner more nights than not. If she got her way, we'd eat the same three pasta dishes every week ... Pasta Carbonara, Cacio e Pepe, Bucatini All'amatriciana. All three are classic Italian dishes ... She's got good taste. Of course, we'll have some of our other favorites, like Spaghetti, Penne Pasta with Pesto and Farfalle with Vodka Sauce. Now, I'm not complaining about the pasta, I get feed really well, but I've been thinking about doing something different for a while. I've actually changed my mind on this recipe several times, including on the day I finally decided to make it. We've been growing our own Tomatoes and Basil all summer, I had been wanting to do my own Spaghetti recipe using the things we grew in the backyard, but somehow that project morphed into this Parmesan Pasta dish with Pheasant Meatballs.
Pheasant Bolognese with Kale and Parmesan
If you read my last recipe post, the one about Smoked Chukar White Lasagna, you'll know that I've been blessed with an abundance of Kale in my little backyard garden this year. This Pheasant Bolognese with Kale and Parmesan recipe, is just another way that I found to deal my little Kale problem. This is just one of several recipes that I've made or have plans to make that will feature my backyard Kale. My little backyard garden is overrun with the stuff and it's growing faster than I can use it. While this recipe might have been posted as a way to deal with my Kale, it's really inspired by a Chicken Bolognese that my wife made a few months ago. She's a pasta freak, she absolutely loves it!! I think I've written about it before in another recipe post. Any way ... my wife made a Bolognese one night after work, she said she wanted to try something different, other than her regular, go to pasta dishes like Pasta Carbonara, Cacio e Pepe and Bucatini Allamatriciana. Let me tell you, it was freaking AMAZING!!! She knocked it out of the park when she made it! It was so freaking good ... I knew I wanted to try something like it for Gundog Central. You'll be disappointed to learn that the recipe I'm posting here, isn't a copy of her recipe!!
Pheasant Cacciatore with Creamy Polenta
Im not a chef, nor have I ever claimed to be one, but I do enjoy cooking and so does my wife. When we were dating, one of the first dishes I cooked for her was a Chicken Cacciatore with some homemade French Bread. She married me, so it probably wasnt all that bad, right?! Over the years, weve cooked a lot of meals together, you can find plenty of photos of the food we prepared on our social media feeds. In fact, we have a small food blog, #wecooktogether, were well post some recipes we liked or prepared. Weve created a lot of themed meals based on shows like Game of Thrones, Lord of Rings, Shark Week and the NFL Playoffs. Id been wanting to recreate that Cacciatore recipe for a while now, kind of a nod to that first pre marriage meal. When I got a hold of these Wild Ramps, I immediately knew I wanted to used them to re-create that meal. I had been wanted to do a foraging / hunter style dishes and Cacciatore was the first thing that came to mind. Cacciatore literally translates to Hunter in Italian and usually consist of poultry braised in onions, garlic, tomatoes and wine, with some additional seasonings. As Wild Ramps are in the same family of vegetables as Onions and Garlic, I thought I could use some of the Ramps bulbs as a replacement to some of those other ingredients. Mushrooms are another popular forage item and while they might not be in a traditional Cacciatore dish, Im adding them here cause I want to.
