Written by Jeff Davis Visit :
Visit authors websiteIngredients
Roasted Sun Sugar Cherry Tomato Sauce
4 cup(s) Sun Sugar Cherry Tomato
1 Sweet Onion
2 clove(s) Garlic
Basil Leaves
Olive oil
Kosher Salt
Freshly ground black pepper
1/2 tsp Italian Seasoning
Pheasant Helper
1 lbs Ground Pheasant
1 tbsp Hot Sauce
1/2 tsp Red Pepper Flakes
2 slices Bacon
3 cup(s) Pheasant Stock
4 clove(s) Garlic
2 cup(s) Roasted Sun Sugar Cherry Tomato Sauce
1/2 cup(s) Heavy Cream
2 cup(s) Elbow Macaroni
1/2 tbsp Italian Seasoning
Kosher Salt
Freshly ground black pepper
Fresh Parsley
Parmesan Cheese
Instructions
Roasted Sun Sugar Cherry Tomato Sauce
Step #2 - Preheat oven to 400 degrees. Take two large baking sheets and sprinkle them with a little water. Cut some parchment paper to fit, the water will help hold the parchment paper in place. Rinse cherry tomatoes, dry paper towel, then add to baking sheets. Quarter up a large onion then divide the pieces between the two baking sheets. Drizzle onions and tomatoes with Olive oil, then sprinkle with Salt and Pepper. Use your hands to mix together, ensuring everything is coated. Once oven is hot, place both baking sheets in oven.
Step #3 - Allow to cook for 20-30 minutes before removing from oven.
Step #4 - Take cooked tomatoes, juices and all, and add to food processor. Add a couple cloves a garlic, Italian seasoning and Basil leaves, then puree into a sauce. Taste and add additional salt and pepper if needed.
Pheasant Helper
Step #6 - Add two slices of bacon to the deep skillet with about a half tablespoon of oil. Everything will be made in this one skillet, so it needs to be large enough to hold everything. While bacon is cooking cut up your garlic.
Step #7 - Remove bacon to a plate lined with paper towels. Drain excess bacon grease, leaving about one tablespoon of grease in skillet. Add ground pheasant, season with salt and pepper. Cook on medium heat.
Step #8 - When pheasant starts to brown, add in minced garlic and cooking one more minute.
Step #9 - Add in tablespoon of favorite hot sauce
Step #10 - Add in roasted tomato sauce
Step #11 - Pour in Pheasant stock and some red pepper flakes
Step #12 - Add macaroni
Step #13 - Add more salt, black pepper and Italian seasoning. Turn up heat and allow to reach a simmer.
Step #14 - Once it reaches a simmer, reduce heat and cover. Cook for 4 minutes, then remove lid. Cook for an additional 4 minutes without lid.
Step #15 - Turn off heat. Top with crunchy bacon.
Step #16 - Pour in heavy cream, using spatula to combine.
Step #17 - Top with a generous amount of Parmesan Cheese.
Step #18 - Finish it off with some chopped parsley and more red pepper flakes.
Step #19 - Then serve with some crusty bread.
