Pheasant Italiano
By Hookemharry

Posted: August 29, 2010

What you need:

Two pheasant breasts – cubed

One (15 oz.)can tomato sauce

One (15 oz.) can chopped tomatoes with juice

One ounce fresh sweet basil – chopped

One medium onion – chopped

Four cloves garlic – minced

Eight oz. fresh button mushrooms

Quarter cup olive oil

One half teaspoon course ground pepper

Fresh grated Parmesan cheese to taste

 

What to do:

In large frying pan or cooking pot, put in the olive oil and set on medium high heat. Add the chopped onion and garlic and cook until garlic turns golden brown. Now add the mushrooms, tomato sauce, chopped tomatoes, sweet basil and pepper. Let this simmer for fifteen minutes and then add the pheasant. When sauce begins to simmer again, cook an additional fifteen minutes.

While the pheasant is cooking, prepare the pasta according to package instructions and time it to come off of range when pheasant is done. Do not overcook the pasta. It should be firm, but not raw. Drain pasta, put on platter and cover with cooked pheasant and sauce. Sprinkle with fresh grated Parmesan cheese and serve.