Pheasant Manicotti

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 30 min - Cook Time: 1 hour

Ingredients

Pheasant Manicotti

1 Box Manicotti Noodles

1 lbs Ground Pheasant

28 oz San Marzano Peeled Tomatoes

1/4 cup(s) Pheasant Stock

1 Shallot

3 Garlic Cloves

2 tbsp Italian Seasoning

1/2 tbsp Dried Basil

Red Pepper Flakes

Olive Oil

Mozzarella Cheese

Parmesan Cheese

2-3 leaves Fresh Basil

Fresh Parsley

Cooking Spray

Salt and Pepper

Manicotti Filling

15 oz Ricotta Cheese

1/2 g Cooked Ground Pheasant - half of pheasant from above

1/2 cup(s) Parmesan Cheese

1 cup(s) Chopped Spinach

1/2 tbsp Italian Seasoning

Freshly cracked pepper

Kosher Salt

1 Egg

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

Instructions

Pheasant Manicotti

Step #2 - If not using store bought Italian Seasoning. Mix together the ingredients for Italian Seasoning. These quantities will make a large batch, way more than you need for this recipe. Store in a small mason jar to use later or half the recipe to make a smaller batch.

Step #3 - Preheat Oven to 350. Dice up shallot and garlic

Step #4 - Heat one tablespoon of Olive Oil in skillet on medium heat. Add one pound of Ground Pheasant. Season with salt, black pepper, and 1/2 tablespoon of Italian Seasoning

Step #5 - Cook until browned, then remove to plate

Step #6 - Add diced Shallot to hot skillet and cook 4-5 minutes.

Step #7 - Add garlic and cook for one minute

Step #8 - Add San Marzano peeled tomatoes

Step #9 - Add Salt, black pepper, red pepper flakes and one tablespoon of Italian seasoning.

Step #10 - Pour in 1/4 cup of Pheasant Stock

Step #11 - Allow the tomato sauce to reach a simmer, then reduce heat to low. Use spatula to combine all the ingredients. Cook tomatoes until they break down, about 30 to 60 minutes.

Step #12 - Divide the ground pheasant in half, adding half to the tomato sauce and the other half to a mixing bowl.

Step #13 - Add about 8 cups of water to large stock pot, with heat set to high. When water reaches a boil, add a couple handfuls of salt.

Step #14 - Then reduce heat and add Manicotti noodles.

Step #15 - Cook for about 8 minutes then remove to plate and drizzle with olive oil to keep them from sticking together.

Step #16 - Next let's work on our filling. Add Ricotta to the mixing bowl with ground pheasant.

Step #17 - Add Parmesan Cheese, Salt and Pepper, Italian Seasoning, Egg and Chopped Spinach

Step #18 - Use spatula to combine.

Step #19 - Spray 9 x 13 baking dish with vegetable or olive oil spray

Step #20 - Spoon in enough tomato sauce to cover the bottom of the dish.

Step #21 - Add filling to a piping bag or zip lock bag with one of the corners cut out. Use your bag of filling to fill the Manicotti noodles.

Step #22 - Place each filled noodle in the baking dish on top of tomato sauce.

Step #23 - Cover with remaining tomato sauce

Step #24 - Sprinkle with Mozzarella and Parmesan or an Italian cheese blend.

Step #25 - Place in the oven and bake for 30 minutes

Step #26 - Garnish with fresh chopped Parsley and/or Basil.