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Tuscan Pheasant with Dried San Marzano Tomatoes

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Prep Time: 30 min - Cook Time: 40 min



Ingredients

Italian Seasoning

4 tbsp Dried Oregano
4 tbsp Dried Basil
4 tbsp Dried Parsley
2 tbsp Rubbed Sage
2 tbsp Crushed Rosemary
2 tbsp Ground Thyme
2 tbsp Marjoram
1 tbsp Crushed Red Pepper

Dried San Marzano Tomatoes

8-10 San Marzano Tomatoes
Italian seasoning blend
Extra Virgin Olive Oil
Sea Salt

Italian loaf

1 Packet Active Dry Yeast
5-6 cup(s) All Purpose flour
2 1/5 cup(s) Warm Water
1 tsp Kosher Salt

Tuscan Pheasant

4 Pheasant Breast
16 oz Fettucine Noddles
1 tbsp Extra Virgin Olive Oil
1 tbsp Unsalted Butter
1 cup(s) Heavy Cream
1/2 cup(s) Pheasant Stock
2 Fresh Garlic Cloves, minced
2 tsp Italian Seasoning Blend
1/2 cup(s) Parmesan Cheese
1 cup(s) Spinach
1/4 cup(s) Dried San Marzano Tomatoes
All Purpose flour, for dredging
Freshly ground black pepper
Crushed Red Pepper
Salt


Instructions

Italian Seasoning

Step #2 - Combine all the ingredients in a small mason jar, screw on the lid and give it a good shake.

Dried San Marzano Tomatoes

Step #4 - Wash the San Marzano Tomatoes
Step #5 - Slice both the ends off
Step #6 - Slice in half, long ways
Step #7 - Drizzle with a little olive oil, toss to ensure coated with oil. Sprinkle with salt and Italian seasoning.
Step #8 - Place on dehydrator rack and dry for about 6 hours at 160 degrees
Step #9 - When they get tacky to the touch, they are done.
Step #10 - Remove dried tomatoes to a small mason jar. Fill with enough olive oil to cover tomatoes. Then place in the refrigerator until ready to use.

Italian loaf

Step #12 - To make our bread, well first make a proof with 1 cup of warm water, 1 cup of all purpose flour, 1 packet of Active Yeast and 1 teaspoon of salt. Mix these ingredients together and allow to sit in a warm spot for 30 minutes.
Step #13 - It should start to bubble and take on the texture of a sponge, if the yeast is good.
Step #14 - Pour the sponge into the bowl of your mixer.
Step #15 - Make sure your dough hook is attached. Then add in 3 more cups of flour and 1 1/2 cup of warm water.
Step #16 - Turn the mixer on one of the slower speeds. While its running, slowly add in another 1 to 1 1/2 cups of flour a 1/2 cup at a time until your dough isnt loose and holds its shape.
Step #17 - It should form into a nice ball shape, thats supple but holds its shape.
Step #18 - I like to take a damp towel and stick it in the microwave for 3 minutes, to get it nice and steamy. You thongs to remove it from the microwave then use it to cover the dough. I let it rise for 2 hours.
Step #19 - It should double in size.
Step #20 - Pour out on to floured surface, form into loaf shape.
Step #21 - Using a sharp knife, cut a few slits across the top of the loaf.
Step #22 - Sprinkle some corn meal on a baking sheet and set loaf on top. Cover with towel and all to rest for 30 more minutes.
Step #23 - Preheat oven to 400. Add tray of water to the oven and allow to form steam. The steam will help create the crust of the bread.
Step #24 - While the loaf rest, it will continue to get bigger.
Step #25 - After the bread has rested for 30-60 minutes, place it in the oven.
Step #26 - Bake load for 25 to 30 minutes

Tuscan Pheasant

Step #28 - In large skillet add one tablespoon of olive oil and one tablespoon of butter. Set the heat to medium high.
Step #29 - Season Pheasant on both sides with salt and pepper
Step #30 - Place Pheasant in hot skillet and cook a few minutes, until brown
Step #31 - Flip over the Pheasant and brown other side
Step #32 - Once the Pheasant is done remove to plate
Step #33 - Add dried tomatoes and garlic, cook for a three to four minutes.
Step #34 - Add Broth and allow to reach boil, then reduce to simmer.
Step #35 - Add Italian seasoning, salt, pepper, red pepper flakes and Parmesan cheese. Add in the heavy cream whisking ingredients together.
Step #36 - Taste the sauce and add additional seasoning if needed.
Step #37 - Add spinach and allow to wilt
Step #38 - Add pheasant back to skillet and allow to warm through
Step #39 - Fill stock pot with enough water to cook pasta. Turn heat to high and cover with a lid.
Step #40 - Pour in a couple palmfuls of kosher salt
Step #41 - Once the water reaches a boil, add fettuccine to stock pot and cook 10-12 minutes, or to the package instructions.
Step #42 - Drain the pasta. Add pasta to plate and cover with a spoonful of the Tuscan sauce. Place the Pheasant breast on top and enjoy.