Back

Pheasant Parmesan

Im pretty sure this was the 2nd or 3rd meal I cooked for my wife when we were dating. Shes got a birthday coming up, so Im posting this in honor of her. We like to go out and eat as much as the next person, but often times when we were dating, wed just stay home and cook together instead of going out. In fact, we collected all the meals we cooked together that first year and created a cookbook that we gave to friends and family. I think we called the book #wecooktogether, meals from our first year. We actually still refer to that cookbook a lot!!



I thought this meal was something we could both cook together in the kitchen. I mean, who doesnt love Pheasant Parmesan! Its easy to make, it doesnt require a ton of ingredients, it doesnt take an extremely long time to make, and the end results are delicious.

One thing I didnt mention in this article was brining the Pheasant Breast. To make this meal even more succulent, take a half cup of water and boil it on the stove. Add in 1/4 cup of salt and let it dissolve. Turn off the heat and remove from the stove eye, then pour in another half cup of cold water or a handful of ice cubes. When the water reaches room temperature, pour it into a zip lock bag, adding Pheasant Breast. Place in the fridge for a couple of hours before you plan on cooking.

Ingredients

Pheasant Parmesan

Dredge

Pasta

Instructions

Pheasant Parmesan

Step #1 Heat one tablespoon of Olive Oil or butter in a skillet on medium high heat.

Step #2 Chop up the yellow onion and add it to hot skillet.

Step #3 Cook 5 to 8 minutes until onions are translucent.

Step #4 Dice Garlic and add to Onions. Cook for an additional minute.

Step #5 Add Tomato Sauce

Step #6 Add peeled tomatoes

Step #7 Season with Salt, Pepper and Italian Seasoning.

Step #8 Add in fresh Basil leave, stem and all.

Step #9 Bring mixture to a simmer and reduce heat. Allow to cook for 30 minutes.

Step #10 Add one tablespoon of Olive Oil to another oven safe skillet. Setting heat on medium high.

Step #11 Preheat the oven to 425. While skillet is getting hot. Prepare your dredging stations by adding 2 eggs to a shallow bowl and all purpose flour to another.

Step #12 In a third bowl, combine Panko bread crumbs, Parmesan Cheese, Italian Seasoning, Salt and Pepper.

Step #13 Dry the Pheasant Breast with a paper towel. The dredge in all-purpose flour.

Step #14 Then dredge through eggs.

Step #15 Finally dredge the Pheasant breast in the Panko bread mixture.

Step #16 Add each breast to the already hot frying pan.

Step #17 Allow to cook for 4-5 minutes or until the breading is browned.

Step #18 Allow to cook for another minute, then cover with the tomato sauce that you made. I moved mine to another bowl, but it's not necessary if you're using an oven safe skillet.

Step #19 Top with Mozzarella Cheese

Step #20 Place in the oven for 20 minutes. Removing when the cheese has melted.

Pasta

Step #1 Bring 8 cups of water to a boil on high heat. Being sure to salt the water with a couple handfuls of salt.

Step #2 Drop the pasta noodles in the boiling water and cook for 8-10 minutes, then drain.

Step #3 To plate, add pasta noodles, top with breaded Pheasant Breast and Tomato Sauce and garnish with fresh basil leaves and grated Parmesan Cheese.

Recipe Card

Pheasant Parmesan

Written by Jeff Davis Visit : Visit authors website

View Printable Page

Prep Time: 30 min - Cook Time: 30 min

Ingredients

Pheasant Parmesan

3 Pheasant Breast

1 Yellow Onion

4 Garlic Cloves

15 oz Tomato Sauce

28 oz San Marzano Peeled Tomatoes

1 tbsp Italian Seasoning

1 leaf Fresh Basil, with stem

Freshly ground black pepper

Salt

Dredge

1 cup(s) All Purpose flour, for dredging

2 cup(s) Panko Bread Crumbs

2 Eggs

1 cup(s) Parmesan Cheese

Salt

Freshly ground black pepper

Olive Oil

1 cup(s) Mozzarella cheese

1/2 tbsp Italian Seasoning

Pasta

Fettuccine Pasta Noodles

8 cup(s) Water

Salt

Instructions

Pheasant Parmesan

Step #1 - Heat one tablespoon of Olive Oil or butter in a skillet on medium high heat.

Step #2 - Chop up the yellow onion and add it to hot skillet.

Step #3 - Cook 5 to 8 minutes until onions are translucent.

Step #4 - Dice Garlic and add to Onions. Cook for an additional minute.

Step #5 - Add Tomato Sauce

Step #6 - Add peeled tomatoes

Step #7 - Season with Salt, Pepper and Italian Seasoning.

Step #8 - Add in fresh Basil leave, stem and all.

Step #9 - Bring mixture to a simmer and reduce heat. Allow to cook for 30 minutes.

Step #10 - Add one tablespoon of Olive Oil to another oven safe skillet. Setting heat on medium high.

Step #11 - Preheat the oven to 425. While skillet is getting hot. Prepare your dredging stations by adding 2 eggs to a shallow bowl and all purpose flour to another.

Step #12 - In a third bowl, combine Panko bread crumbs, Parmesan Cheese, Italian Seasoning, Salt and Pepper.

Step #13 - Dry the Pheasant Breast with a paper towel. The dredge in all-purpose flour.

Step #14 - Then dredge through eggs.

Step #15 - Finally dredge the Pheasant breast in the Panko bread mixture.

Step #16 - Add each breast to the already hot frying pan.

Step #17 - Allow to cook for 4-5 minutes or until the breading is browned.

Step #18 - Allow to cook for another minute, then cover with the tomato sauce that you made. I moved mine to another bowl, but it's not necessary if you're using an oven safe skillet.

Step #19 - Top with Mozzarella Cheese

Step #20 - Place in the oven for 20 minutes. Removing when the cheese has melted.

Pasta

Step #1 - Bring 8 cups of water to a boil on high heat. Being sure to salt the water with a couple handfuls of salt.

Step #2 - Drop the pasta noodles in the boiling water and cook for 8-10 minutes, then drain.

Step #3 - To plate, add pasta noodles, top with breaded Pheasant Breast and Tomato Sauce and garnish with fresh basil leaves and grated Parmesan Cheese.

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.