posted on April 18, 2018 10:33
The heavenly Pheasant Carbonara, in this recipe, was adapted from the famous Ovens of Brittany Cookbook. The author, Terese Allen, was a chef and manager at many popular Wisconsin restaurants. In this wonderful cookbook, she shares both recipes and stories from her experiences.
One of our dearest friends adapted Terese Allen’s Carbonara recipe, prepared it with our pheasant breast strips, and raved about the results. So of course, we had to share it with all our friends who follow pheasantfordinner.com. All our tried and true recipes can be found on our blog and in our free cookbook! Enjoy this recipe and please comment on our Facebook page to tell us how your guests enjoyed the treat!
Pheasant Carbonara, Serves 4-6
Ingredients (Shopping List)
1 T. olive oil
½ c. chopped bacon (about 4-5 slices)
1/4c. chopped Canadian bacon (about 1 ½ oz.)
½ lb. sliced mushrooms
½ c. chopped green onions
2 t. minced garlic
2/3 c. chopped fresh tomatoes
½ c. sliced stuff green olives
½ t. oregano
¼ t. ground black pepper
½ c. dry white wine
2. T. flour
¾ c. heavy cream
¾ c. half-and-half
½ c. freshly grated parmesan cheese plus extra for garnish
2 lbs. MacFarlane Pheasants’ pheasant tenders
3-4 T. butter
Flour seasoned with salt and pepper
Fettuccine or other pasta
Fresh vegetables of your choice (Our suggestion is garlic roasted cauliflower and broccoli).
A Loaf of French bread(Yum)
1. Heat the oil in a 2-quart saucepan, add chopped bacon and Canadian bacon; cook over medium heat about 5 minutes.
2. Add chopped mushrooms, green onions, and garlic; cook 3-4 minutes.
3. Add chopped tomatoes, olives and spices and cook another 3-4 minutes. Pour in wine and boil lightly about 5 minutes. Keep stirring as you go!
4. Reduce heat, sprinkle and stir in flour thoroughly. Gradually stir in heavy cream and half-and-half. Simmer until thickened. Stir in ½ c. parmesan; set aside.
5. Start pasta and vegetables.
6. *Remove tendons from pheasant tenders.
7. Put some of the butter in large frying pan.
8. Toss tenders in seasoned flour; shake off excess.
9. Brown and cook pheasant, about 3-4 minutes per side. It may be necessary to keep some of the tenders warm while you cook the rest, using more butter if necessary.
10. Return all pheasant to the pan, pour in sauce; heat through.
11. Serve over pasta and garnish with additional parmesan cheese.
12. Enjoy with fresh vegetables of your choice and a loaf of french bread.
*https://rouxbe.com/tips-techniques/341-how-to-remove-chicken-tendons (pheasant tendons are removed the same way)