posted on March 30, 2017 09:13
Joe Tegethoff sent us a recipe a while back for a delicious entree that is made from one of our best-selling products-pheasant breast. Our pheasant breast is sold in two different sizes.There are 6-8 oz. packages of pheasant breast with 4 lobes in each package or 4-6 oz. packages with 4 lobes in each package. For this particular recipe,you will need one pound of cubed pheasant breast, so either package will work.The added benefit is that you will have enough left over to make another dish from our free cookbook! Please download it from our link and let us know which recipes you try by clicking on our Facebook icon at the top of the page. Enjoy this delicious and healthy Pheasant Sweet Potato Pie!
Pheasant Sweet-Potato Pie
1 pound deboned MacFarlane pheasant breast (cubed and tenderized)
4 strips bacon (cut into 1/2 inch pieces)
1 white onion (diced)
2 large carrots (grated)
2 large stalks celery (thinly sliced)
1/2 cup green peas
2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 large sweet potatoes
2 cups grated cheddar cheese
Preheat oven to 375. In a 2-quart sauce pan, boil potatoes. Mash the potatoes and return into warm pan. At the same time, in a large Dutch oven over high heat, fry the bacon pieces and then set aside. Place pheasant cubes into the pot and brown. Add salt and pepper to taste and stir in onion, carrots, and celery while vegetables are cooking, Melt the butter and whisk in the flour & broth. Boil to thicken and then add broth mix into pheasant and vegetables. Add the green peas and bacon bits carefully so you don’t mash the peas while mixing. Cover pheasant mix with mashed potatoes, cover potatoes with cheddar cheese, and bake in oven uncovered for 15 to 20 minutes. Enjoy!