Pheasant with Alfredo-Spinach Fettuccine

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Written by Jenny and Rick Wheatley

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Prep Time: 5 min - Cook Time: 20 min

Here's a quick pheasant recipe that will have dinner ready on the table in 30 minutes.

Ingredients

8 oz Fettuccine pasta, uncooked

2 bunch Butter

Olive Oil

4 Pheasant Breast

2 Fresh Garlic Cloves, minced

3/4 cup(s) Dry White Wine

1/2 cup(s) Heavy Cream

3/4 cup(s) grated Parmesan cheese, plus extra for sprinkling

1 large handful of fresh baby spinach

salt and freshly cracked black pepper, to taste

crushed red pepper, to taste

Instructions

Step #1 Cook fettuccine according to package directions for al dente. Reserve some pasta water for later.

Step #2 Meanwhile, melt 1 tablespoon of butter and a drizzle of olive oil in a skillet over medium-high heat. Dab pheasant breasts dry with paper towels, sprinkle with salt and pepper, and cook until golden brown on both sides. Cut pheasant into strips or cubes, then set aside.

Step #3 Add spinach to the same skillet and cook until it just starts to wilt, tossing occasionally. Remove spinach and set aside.

Step #4 Add an additional tablespoon of butter to the skillet. Add minced garlic and cook for about 30 seconds until fragrant. Add wine, scraping the bottom of the pan and let it simmer for 2 minutes. Then whisk in the cream and let it simmer until slightly thickened. Next, take it off the heat and mix in the Parmesan cheese. Add salt and pepper, to taste.

Step #5 Add the pasta to the alfredo sauce and toss. Then add the spinach, crushed red pepper and pheasant, and toss until well combined. If needed, loosen sauce with pasta water. Serve pasta hot with pheasant and extra Parmesan cheese sprinkled on top.

Recipe Card

Pheasant with Alfredo-Spinach Fettuccine

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 5 min - Cook Time: 20 min

Ingredients

8 oz Fettuccine pasta, uncooked

2 bunch Butter

Olive Oil

4 Pheasant Breast

2 Fresh Garlic Cloves, minced

3/4 cup(s) Dry White Wine

1/2 cup(s) Heavy Cream

3/4 cup(s) grated Parmesan cheese, plus extra for sprinkling

1 large handful of fresh baby spinach

salt and freshly cracked black pepper, to taste

crushed red pepper, to taste

Instructions

Step #1 - Cook fettuccine according to package directions for al dente. Reserve some pasta water for later.

Step #2 - Meanwhile, melt 1 tablespoon of butter and a drizzle of olive oil in a skillet over medium-high heat. Dab pheasant breasts dry with paper towels, sprinkle with salt and pepper, and cook until golden brown on both sides. Cut pheasant into strips or cubes, then set aside.

Step #3 - Add spinach to the same skillet and cook until it just starts to wilt, tossing occasionally. Remove spinach and set aside.

Step #4 - Add an additional tablespoon of butter to the skillet. Add minced garlic and cook for about 30 seconds until fragrant. Add wine, scraping the bottom of the pan and let it simmer for 2 minutes. Then whisk in the cream and let it simmer until slightly thickened. Next, take it off the heat and mix in the Parmesan cheese. Add salt and pepper, to taste.

Step #5 - Add the pasta to the alfredo sauce and toss. Then add the spinach, crushed red pepper and pheasant, and toss until well combined. If needed, loosen sauce with pasta water. Serve pasta hot with pheasant and extra Parmesan cheese sprinkled on top.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.