Instructions
Italian seasoning blend
Step #2 - If youre making your own Italian Seasoning Blend, combine all the seasoning in a small mason jar, seal the lid and give it a good shake. I like to print labels to stick on the jars with the seasoning ingredients, so next time I need to prepare this mixture, I don’t have to hunt for the recipe and can prepare it the same every time.
Pheasant Bolognese with Kale and Parmesan
Step #4 - Prepare ingredients by washing Kale and Carrot
Step #5 - Gather your onion, garlic and carrots, a chopping board and sharp knife.
Step #6 - Remove the skin from the onion and garlic cloves. Dice up Onion, Garlic and Carrot into small pieces and place in containers and set aside until ready to use.
Step #7 - Add 1 tablespoon of olive oil to pan and set heat to medium high.
Step #8 - Add Ground Pheasant to hot skillet and sprinkle with Salt and Pepper.
Step #9 - Cook Pheasant on medium heat for 7-10 minutes, until it starts to brown.
Step #10 - Remove the cooked Pheasant to plate to bowl with slotted spoon, leaving any oil in the bottom of the cooking skillet.
Step #11 - Add diced onions and carrots to skillet. You may need to add a touch more olive oil, if the pan is dry. Sprinkle with salt and cook 5-7 minutes, or until onions are translucent and carrots are soft.
Step #12 - Add minced garlic and cook for an additional minute
Step #13 - Add Bay Leaves
Step #14 - Squeeze tomato paste into skillet, use a spatula to combine with the other ingredients already in the skillet. Allow to cook 2-3 minutes.
Step #15 - Add White Wine, using spatula to scrape any bit off the bottom of the pan. Let cook for 2-3 minutes.
Step #16 - Add Evaporated Milk, stirring constantly, cook for 2 to 3 more minutes
Step #17 - Add tomato sauce and Italian Seasoning. Cook 3-4 minutes
Step #18 - Add pheasant meat back to pan, salt and pepper and cook 1-2 more minutes
Step #19 - Add 1 Cup of Pheasant Stock and allow to cook another minute.
Step #20 - Stir to combine, then taste and add additional seasoning if needed.
Step #21 - Cover and cook on a low simmer for 35 minutes. Then remove lid and cook for another 10 minutes.
Step #22 - Add 4 cups of Pheasant Stock and 8 Cups of water to large stock pot. Add a generous amount of salt. Place lid on stock pot and turn heat to high.
Step #23 - Once it reaches a boil, reduce heat and cook noodles in the heavily salted pheasant stock and water mixture. Cook according to the pasta instructions on the box, probably 8-10 minutes.
Step #24 - Find and remove bay leaves from sauce.
Step #25 - While your noodles and sauce are cooking. Chop your kale into small pieces.
Step #26 - Using a spider to slotted spoon, remove the noodles from the stock pot.
Step #27 - And add them directly to the sauce we made earlier.
Step #28 - If needed, use a measuring cup and scoop out about one cup of the pasta water and add to your sauce. Add chopped kale and allow to wilt. Using thongs or a spatula to combine.
Step #29 - Move to serving bowl and top with Crushed Red Pepper Flake and Grated Parmesan Cheese.
French Loaf Crostini
Step #31 - Preheat Oven to 350. Slice French loaf into thin slices, place on baking sheet and drizzle with olive oil.
Step #32 - Place in hot oven for 10-15 minutes, until crusty and start to brown.
Step #33 - Remove from oven and sprinkle with Salt and Pepper.
Step #34 - Add crostinis to serving bowl and start on olive oil sauce.
Step #35 - Add Italian Seasoning to small plate.
Step #36 - Grate a fresh gralic clove over the top and drizzle with olive oil.
Step #37 - Use one of the crostinis to stir and combine the seasonings and olive oil. Give it a taste and add additional salt and pepper to the seasoned olive oil if needed.
Step #38 - Hope you enjoy this as much as we did.
