The year 2003 might go down in history as one of the best pheasant hunting years since the soil bank days of the 1960’s. That was true all across America’s pheasant belt but when things are right, there’s no place like South Dakota. I shot more pheasants this year than in any other year I’ve hunted- and I’ve been hunting for many years.
This is no guarantee, but there are more carry-over birds in South Dakota this winter than I’ve ever seen since moving to Pierre in 1968. If, and it’s a big IF, we get the right weather for the remainder of the winter and spring, I can only imagine what it will be like a year from now.
My wife and I drove past a farm in Lyman County in late January, 2004, while en route to muzzleloader deer hunting when we saw pheasants. We stopped and watched as more than a thousand birds flew into a nearby field. That’s a scene I saw frequently this past season. I remember the day, five days into the season on the Steve Halverson farm, when Steve and I enjoyed a flush that lasted nearly 7 full minutes.
Anyway, a season like that means lots of birds in the freezer and hopefully some new ways to prepare this great game bird. Chef Mark Mancuso of La Minestra Restaurant in Pierre came up with his version of Pheasant Cacciatore.
INGREDIENTS
1 boned pheasant 2 stalks celery 2 tbsp garlic 2 tbsp sliced black olives 2 Roma tomatoes 1/2 yellow onion 1 red bell pepper 2 sliced green onions One half cup mushrooms, sliced. One half cup white wine Olive oil for browning 1 sprig Rosemary One quarter cup pheasant stock Salt and pepper to taste
PREPARATION
Brown the pheasant pieces in olive oil, then add garlic, mushroom, olives, celery, tomatoes, sliced onions, salt and pepper. Add the pheasant stock (See recipe for pheasant stock elsewhere on this page), white wine, cover and simmer until cooked. Just prior to serving, scatter sliced green onions over the top and garnish with a sprig of fresh Rosemary. Serve this wonderful dish with pasta, oven browned or garlic mashed potatoes, a vegetable and red wine.
