Recipes

Poblano Pepper Stuffed Pheasant Breast Pound 2 pheasant breast to 1/4 inch thickness. Remove seeds and roughly chop one large poblano pepper, 1/2 onion, 2 cloves of garlic. Saute in olive/canola oil until tender. Shread 1/2 cup smoked cheddar cheese (any cheese will do) Mix together cheese, one egg, one cup of panko bread crumbs, add pepper mixture. If too wet add more bead crumbs, if too dry add more egg. Lay pheasant breast out on plastic wrap, place egg/pepper mixture on top of pheasant, add a pinch of Chef Tom's seasoning, and roll into a tight log. Cover tightly with plastic wrap, twisting ends to seal. (Like a sausage). Bring water to a boil in large suace pan, bring temp to a simmer. Immerse pheasant for about 15 minutes until internal temp reaches 150*. Slice through plastic wrap to make neat rounds, remove plastic wrap and enjoy!

Asian Inspired Soup.

Saute one chopped leek, one onion, 2 Tablespoons fresh grated ginger, and 3-4 garlic cloves in olive/canola oil. Bring about 6 cups Pheasant (or chicken) stock to a simmer. Add 1/4 cup Hoison sauce, 1/4 cup Oyster sauce (found in Asian section of most grocery stores). Stir in leek mixture. Add one package of angel hair pasta or asian noodles. Add braised pheasant or shredded chicken. Cook until noodles are Al dente. Garnish with frsh limes and cilantro if desired.