- 2 large sweet potatoes
- 4 strips bacon (cut into 1/2 inch pieces)
- 1 pound de-boned MacFarlane pheasant breast (cubed and tenderized)
- salt and pepper
- 1 white onion (diced)
- 2 large carrots (grated)
- 2 large stalks celery (thinly sliced)
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup green peas
- 2 cups chicken broth
- 2 cups grated cheddar cheese
Preheat oven to 375 degrees F. In a 2 quart sauce pan, boil sweet 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, remove the bacon and set aside. Place pheasant cubes into the pot and brown, add salt and pepper to taste. Stir in onion, carrots, & celery. While the vegetables are cooking, melt the butter and whisk in the flour & broth, boil to thicken and add broth mix into pheasant and vegetables. Add green peas and bacon bits, careful not to mash the peas while mixing. Cover the pheasant mix with mashed sweet potatoes, and cover the sweet potatoes with cheddar cheese.
Bake in oven uncovered for 15 to 20 minutes.
By: Joe Tegethoff