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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!!



Also on the menu with that night were these little crostini my wife makes from a loaf of French bread. She drizzles them with olive oil and places them in a hot oven until they get crusty. She'll then take a plate of Italian herbs and pour olive oil over them to make this kind of sauce that you can spoon on top of the crostini, or you can do like me and just dredge the bread through the sauce. I'm serving these as a side with this dish as well, but I could literally make a meal out of just these. I kind of hate to see my wife making these, because I'm know that I'm probably going to eat 90% of them by myself, they are that good.

Ingredients

Pheasant Bolognese with Kale and Parmesan

French Loaf Crostini

Italian seasoning Blend

Instructions

Italian seasoning blend

Step #1 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 #1 Prepare ingredients by washing Kale and Carrot

Step #2 Gather your onion, garlic and carrots, a chopping board and sharp knife.

Step #3 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 #4 Add 1 tablespoon of olive oil to pan and set heat to medium high.

Step #5 Add Ground Pheasant to hot skillet and sprinkle with Salt and Pepper.

Step #6 Cook Pheasant on medium heat for 7-10 minutes, until it starts to brown.

Step #7 Remove the cooked Pheasant to plate to bowl with slotted spoon, leaving any oil in the bottom of the cooking skillet.

Step #8 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 #9 Add minced garlic and cook for an additional minute

Step #10 Add Bay Leaves

Step #11 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 #12 Add White Wine, using spatula to scrape any bit off the bottom of the pan. Let cook for 2-3 minutes.

Step #13 Add Evaporated Milk, stirring constantly, cook for 2 to 3 more minutes

Step #14 Add tomato sauce and Italian Seasoning. Cook 3-4 minutes

Step #15 Add pheasant meat back to pan, salt and pepper and cook 1-2 more minutes

Step #16 Add 1 Cup of Pheasant Stock and allow to cook another minute.

Step #17 Stir to combine, then taste and add additional seasoning if needed.

Step #18 Cover and cook on a low simmer for 35 minutes. Then remove lid and cook for another 10 minutes.

Step #19 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 #20 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 #21 Find and remove bay leaves from sauce.

Step #22 While your noodles and sauce are cooking. Chop your kale into small pieces.

Step #23 Using a spider to slotted spoon, remove the noodles from the stock pot.

Step #24 And add them directly to the sauce we made earlier.

Step #25 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 #26 Move to serving bowl and top with Crushed Red Pepper Flake and Grated Parmesan Cheese.

French Loaf Crostini

Step #1 Preheat Oven to 350. Slice French loaf into thin slices, place on baking sheet and drizzle with olive oil.

Step #2 Place in hot oven for 10-15 minutes, until crusty and start to brown.

Step #3 Remove from oven and sprinkle with Salt and Pepper.

Step #4 Add crostinis to serving bowl and start on olive oil sauce.

Step #5 Add Italian Seasoning to small plate.

Step #6 Grate a fresh gralic clove over the top and drizzle with olive oil.

Step #7 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 #8 Hope you enjoy this as much as we did.

Recipe Card

Pheasant Bolognese with Kale and Parmesan

Written by Jeff Davis Visit : Visit authors website

View Printable Page

Prep Time: 30 min - Cook Time: 1 hour

Ingredients

Pheasant Bolognese with Kale and Parmesan

1 lbs Ground Pheasant

1 lbs Rigatoni Pasta

8 oz Tomato Sauce

2 tbsp Tomato Paste

1 Large Yellow Onion

1 Whole Carrot

1 bunch Kale

4 clove(s) Garlic

2 Bay Leaves

8 cup(s) Water, for Noodles

5 cup(s) Pheasant Stock

3/4 cup(s) Dry White Wine

1/2 cup(s) Evaporated Milk

1/4 cup(s) Grated Parmesan Cheese

1 1/2 tbsp Kosher Salt

1 1/2 tbsp Italian Seasoning Blend

Extra Virgin Olive Oil

Red Pepper Flakes

French Loaf Crostini

1 Loaf French Bread

Olive Oil

1 1/2 tbsp Italian Seasoning Blend

1 Garlic Clove

Salt and Pepper to taste

Italian seasoning Blend

4 tbsp Dried Oregano

4 tbsp Dried Basil

4 tbsp Dried Parsley

2 tbsp Rubbed Sage

2 tbsp Crushed Rosemary

2 tbsp Dried Thyme

2 tbsp Marjoram

1 tbsp Crushed Red Pepper

Instructions

Italian seasoning blend

Step #1 - 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 #1 - Prepare ingredients by washing Kale and Carrot

Step #2 - Gather your onion, garlic and carrots, a chopping board and sharp knife.

Step #3 - 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 #4 - Add 1 tablespoon of olive oil to pan and set heat to medium high.

Step #5 - Add Ground Pheasant to hot skillet and sprinkle with Salt and Pepper.

Step #6 - Cook Pheasant on medium heat for 7-10 minutes, until it starts to brown.

Step #7 - Remove the cooked Pheasant to plate to bowl with slotted spoon, leaving any oil in the bottom of the cooking skillet.

Step #8 - 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 #9 - Add minced garlic and cook for an additional minute

Step #10 - Add Bay Leaves

Step #11 - 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 #12 - Add White Wine, using spatula to scrape any bit off the bottom of the pan. Let cook for 2-3 minutes.

Step #13 - Add Evaporated Milk, stirring constantly, cook for 2 to 3 more minutes

Step #14 - Add tomato sauce and Italian Seasoning. Cook 3-4 minutes

Step #15 - Add pheasant meat back to pan, salt and pepper and cook 1-2 more minutes

Step #16 - Add 1 Cup of Pheasant Stock and allow to cook another minute.

Step #17 - Stir to combine, then taste and add additional seasoning if needed.

Step #18 - Cover and cook on a low simmer for 35 minutes. Then remove lid and cook for another 10 minutes.

Step #19 - 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 #20 - 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 #21 - Find and remove bay leaves from sauce.

Step #22 - While your noodles and sauce are cooking. Chop your kale into small pieces.

Step #23 - Using a spider to slotted spoon, remove the noodles from the stock pot.

Step #24 - And add them directly to the sauce we made earlier.

Step #25 - 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 #26 - Move to serving bowl and top with Crushed Red Pepper Flake and Grated Parmesan Cheese.

French Loaf Crostini

Step #1 - Preheat Oven to 350. Slice French loaf into thin slices, place on baking sheet and drizzle with olive oil.

Step #2 - Place in hot oven for 10-15 minutes, until crusty and start to brown.

Step #3 - Remove from oven and sprinkle with Salt and Pepper.

Step #4 - Add crostinis to serving bowl and start on olive oil sauce.

Step #5 - Add Italian Seasoning to small plate.

Step #6 - Grate a fresh gralic clove over the top and drizzle with olive oil.

Step #7 - 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 #8 - Hope you enjoy this as much as we did.

About the Author

Jeff Davis

You 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.