Pheasant Tetrazzini

People who hunt always are looking for new recipes. Cookbooks are a good place to start. And then, there’s the Internet. But the best recipes are those that come another hunter.

Recently, Doug Huber, loan officer at Harwood State Bank in Harwood, N.D., gave me a call to ask about my baked pheasant with wild rice dressing recipe. During the course of our conversation, Doug, a UND graduate, longtime reader of the Herald and avid hunter, told me about a pheasant recipe that he uses a lot.

Doug said he’s not quite sure of the pheasant Tetrazzini recipe’s origin other than his brother gave him one many years ago, and he had “kind of tweaked it here and there to come up with what I have now.”

I asked Doug if he would share the recipe, which follows, and he obliged. I haven’t tried the recipe yet, but from the looks of it, it’s something that’s right up my alley.

Pheasant Tetrazzini
6 pheasant breasts, boned (see note)
¾ pound fettuccine
3 tablespoons flour (or more)
4 tablespoons butter
1 cup chicken broth
½ teaspoon marjoram
½ teaspoon crushed rosemary
¼ teaspoon mace
Salt and pepper to taste
½ cup heavy cream
1 large onion, chopped
½ pound mushrooms, sliced
Italian-seasoned bread crumbs
Fresh Parmesan cheese
Cooking oil
Roll pheasant breasts in bread crumbs and pan-fry them in oil until browned. Remove from pan.
Saute onions and mushrooms in butter. Remove from pan.
Meanwhile, cook fettuccine until its al dente.
Mix the chicken broth, marjoram, rosemary, mace and heavy cream in a sauce pan. Add flour to make roux. Season with salt and pepper.
Put fettuccine on the bottom of baking dish and place pheasant breasts atop. Cover with sauteed mushrooms and onions. Cover with roux and top with freshly grated Parmesan. Cover and baked at 355 to 375 degrees for 30 minutes to an hour.
Note: Huber likes to tenderize the pheasant breasts by soaking them in milk for a day after sticking them with a fork.

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