Note from Tony Dean: My friend, Chris Buckingham, is a Minnesota pheasant hunter when he isn't selling insurance. And when he isn't doing either, he's dining on ringnecks.
A lesson on ringnecks...they taste somewhat bland compared to most upland game birds, so enhancing them with a sauce or bringing out the delicate flavor with a special recipe, is a smart move.
Chris sent this recipe along, and I named it. Oh yes, I tried it, and it's great. Serve it with your choice of a light Mexican beer, or a nice white wine like Ecco Domani Pinot Grigio.
By the way, when I prepared it, I didn't have noodles on hand so I used Penne Pasta. Great!
INGREDIENTS:
4 boneless pheasant breasts 1 4 oz can mushrooms ( I prefer to chop them into small pieces - smaller than come out of the can) 1 10 oz can enchilada sauce (mild) 1 14 1/2 oz can stewed or diced tomatoes (chop these smaller as well) Fry Magic Flour Olive oil Salt, pepper, et al Parmesan cheese 13.25 oz box whole wheat spagetti noodles Picante sauce (Dian'es homemade is the best, but you are on your own - Pace is good) 1/2 cup shredded cheese
DIRECTIONS:
Mix 2 parts Fry Magic, 1 part flour. Roll or shake breasts in flour. Brown breasts in olive oil lightly. Season pheasant with garlic salt, lemon pepper, and Lawry's seasoned salt as you brown. Add mushrooms, tomatoes, enchilada saue and picante sauce into the pan. Let simmer 1 hour or longer, until pheasant is tender and sauce has thickened some.
Prepare noodles according to package directions. Sprinkle noodles with parmesan cheese and garlic salt.
Serve pheasant and sauce over the noodles. Sprinkle shredded cheese over the sauce, pheasant and noodles before serving. Serve with breadsticks and wine of your liking.
Seems like quite a bit now that I wrote it down, but mostly you are just dumping cans of stuff into the pan.
