Pheasant Sauté Over Pasta
| Measure | Ingredients |
Prepare |
Substitute |
| 4 | Pheasant breasts | Skinless, boneless |
|
| Salt and pepper | To taste | ||
| 1 tablespoon | Butter | Clarified | |
1 cup |
Crimini mushrooms | Sliced | |
| 1 tsp. | Garlic | Chopped | |
| 1/4 cup | Frangelico Hazelnut Liquor | ||
| 1/2 cup | Proscuitto | Chopped ham | |
| 1/2 cup | Asparagus | Cut on bias | |
| 1/4 cup | Yellow tomato Sauce | ||
| 1/3 cup | Green onion | Chopped | |
| 1/2 tsp. | Thyme | Chopped | |
| 1 tablespoon | Basil | Sliced | |
| 1 1/2 cup | Heavy Cream |
||
| Parmesan cheese | Shavings | ||
| Chives | Sliced to garnish | ||
Pound out the pheasant breasts to an even thickness in plastic wrap. Salt and pepper pheasant breasts, sauté in clarified butter three to four minutes on a side, do not over cook. Remove them from the pans and hold in a warm oven. In the same pan add mushrooms, proscuitto ham and garlic. Sauté for 2 minutes, de-glaze with Frangelico, add tomato sauce. Sauté additional 2 minutes. Add green onions, herbs, cream, asparagus and bring to simmer. Salt and pepper to taste. Top over favorite pasta. Slice pheasant breasts and place over sauce. Garnish with parmesan cheese shavings and chives.Serves: 4
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