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Tuscan Pheasant with Dried San Marzano Tomatoes

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Prep Time: 30 min - Cook Time: 40 min

I have several recipes I’ve posted on here where I try to find uses for the produce that I grew in my little garden. This time, it’s for the San Marzano Tomatoes I planted. I planted several types of tomatoes this year and had the same lucky with all of them … bad luck. Last year, I had some awesome, huge Tomatoes plants, this year, I couldn’t get them to do anything. The San Marzano tomatoes I planted were the only ones to product anything, but even they didn’t do that great. I had five of these plants that I put out, they all grew and survive, but only produced a handful of tomatoes. My wife buys a lot of canned San Marzano tomatoes, so I thought it’d be a good idea to try to grow some of our own. I didn’t get many, just a few handfuls, all of which quickly got used in the Italian dishes my wife loves to cook.

I had wanted to do some Sun-Dried tomatoes, but I apparently lacked the will power and patience to get it done. Now I could have put the tomatoes between two windows screens to keep the bugs off them and left them outside in the sun to dry, but the week I decided to do them … just happened to be the week we weren’t having any Sunshine and the forecast for the next week was all cloudy. I decided to just take the easy way out and put some on the dehydrator!! I washed and chopped the ends of the tomatoes, then sliced them in half. I then coated them with a little olive oil and sprinkled with Salt and Italian seasoning. I placed them on the dehydrator for about 6 hours to dry at 160 degrees. After they had gotten tacky to the touch, I moved them to a small mason jar and covered them with Olive oil then put in them the refrigerator until I was ready to use them.

I also have a ton of Basil growing underneath one of my windows in the back yard and I had originally planned on using that in this recipe, but decided not to use it at the very end. I think it would have been a nice touch to chiffonade the Basil to use as a garnish, but after adding the spinach, I decided to exclude it. I did however decide to make my Italian loaf bread to sop up that rich cream sauce with.


 

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





Dried San Marzano Tomatoes


Step #1 Wash the San Marzano Tomatoes



Step #2 Slice both the ends off



Step #3 Slice in half, long ways




Step #4 Drizzle with a little olive oil, toss to ensure coated with oil. Sprinkle with salt and Italian seasoning.



Step #5 Place on dehydrator rack and dry for about 6 hours at 160 degrees



Step #6 When they get tacky to the touch, they are done.



Step #7 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 #1 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 #2 It should start to bubble and take on the texture of a sponge, if the yeast is good.



Step #3 Pour the sponge into the bowl of your mixer.




Step #4 Make sure your dough hook is attached. Then add in 3 more cups of flour and 1 1/2 cup of warm water.



Step #5 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 #6 It should form into a nice ball shape, thats supple but holds its shape.



Step #7 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 #8 It should double in size.



Step #9 Pour out on to floured surface, form into loaf shape.



Step #10 Using a sharp knife, cut a few slits across the top of the loaf.



Step #11 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 #12 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 #13 While the loaf rest, it will continue to get bigger.



Step #14 After the bread has rested for 30-60 minutes, place it in the oven.



Step #15 Bake load for 25 to 30 minutes





Tuscan Pheasant


Step #1 In large skillet add one tablespoon of olive oil and one tablespoon of butter. Set the heat to medium high.



Step #2 Season Pheasant on both sides with salt and pepper



Step #3 Place Pheasant in hot skillet and cook a few minutes, until brown




Step #4 Flip over the Pheasant and brown other side



Step #5 Once the Pheasant is done remove to plate



Step #6 Add dried tomatoes and garlic, cook for a three to four minutes.



Step #7 Add Broth and allow to reach boil, then reduce to simmer.




Step #8 Add Italian seasoning, salt, pepper, red pepper flakes and Parmesan cheese. Add in the heavy cream whisking ingredients together.



Step #9 Taste the sauce and add additional seasoning if needed.



Step #10 Add spinach and allow to wilt



Step #11 Add pheasant back to skillet and allow to warm through




Step #12 Fill stock pot with enough water to cook pasta. Turn heat to high and cover with a lid.



Step #13 Pour in a couple palmfuls of kosher salt



Step #14 Once the water reaches a boil, add fettuccine to stock pot and cook 10-12 minutes, or to the package instructions.



Step #15 Drain the pasta. Add pasta to plate and cover with a spoonful of the Tuscan sauce. Place the Pheasant breast on top and enjoy.




Recipe Card

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

Dried San Marzano Tomatoes


Step #1 - Wash the San Marzano Tomatoes
Step #2 - Slice both the ends off
Step #3 - Slice in half, long ways
Step #4 - Drizzle with a little olive oil, toss to ensure coated with oil. Sprinkle with salt and Italian seasoning.
Step #5 - Place on dehydrator rack and dry for about 6 hours at 160 degrees
Step #6 - When they get tacky to the touch, they are done.
Step #7 - 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 #1 - 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 #2 - It should start to bubble and take on the texture of a sponge, if the yeast is good.
Step #3 - Pour the sponge into the bowl of your mixer.
Step #4 - Make sure your dough hook is attached. Then add in 3 more cups of flour and 1 1/2 cup of warm water.
Step #5 - 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 #6 - It should form into a nice ball shape, thats supple but holds its shape.
Step #7 - 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 #8 - It should double in size.
Step #9 - Pour out on to floured surface, form into loaf shape.
Step #10 - Using a sharp knife, cut a few slits across the top of the loaf.
Step #11 - 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 #12 - 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 #13 - While the loaf rest, it will continue to get bigger.
Step #14 - After the bread has rested for 30-60 minutes, place it in the oven.
Step #15 - Bake load for 25 to 30 minutes

Tuscan Pheasant


Step #1 - In large skillet add one tablespoon of olive oil and one tablespoon of butter. Set the heat to medium high.
Step #2 - Season Pheasant on both sides with salt and pepper
Step #3 - Place Pheasant in hot skillet and cook a few minutes, until brown
Step #4 - Flip over the Pheasant and brown other side
Step #5 - Once the Pheasant is done remove to plate
Step #6 - Add dried tomatoes and garlic, cook for a three to four minutes.
Step #7 - Add Broth and allow to reach boil, then reduce to simmer.
Step #8 - Add Italian seasoning, salt, pepper, red pepper flakes and Parmesan cheese. Add in the heavy cream whisking ingredients together.
Step #9 - Taste the sauce and add additional seasoning if needed.
Step #10 - Add spinach and allow to wilt
Step #11 - Add pheasant back to skillet and allow to warm through
Step #12 - Fill stock pot with enough water to cook pasta. Turn heat to high and cover with a lid.
Step #13 - Pour in a couple palmfuls of kosher salt
Step #14 - Once the water reaches a boil, add fettuccine to stock pot and cook 10-12 minutes, or to the package instructions.
Step #15 - Drain the pasta. Add pasta to plate and cover with a spoonful of the Tuscan sauce. Place the Pheasant breast on top and enjoy.


About the Author

Jeff Davis
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You may think cooking and recipes dont have much to do with 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, mankind started hunting for survival and to feed our families, right? We might as well try to do it well. 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. I'm no chef and I'm not trying to be a food authority ... but I do like to eat, so please take my recipes with a grain of salt, as some of these things I'm making myself for the first time. The recipes I share are things I like to eat and have made here at my house. 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 decided to try a recipe posted on the site, please use whatever technique you think works best, I'm simply sharing how I did it. I've tried to relate my meals to things that have happened through out my life. While each meal may include a little story, its really journey as I learn something new with each meal. 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! Nothing to fancy. If I'm sharing it here, my family and I enjoyed it and I believe you will too.

 

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