- 1 MacFarlane pheasant breast
- 1 Tbsp butter
- 1 medium onion
- 2 to 3 large garlic cloves
- 1 C sherry cooking wine
- 1/2 C olive oil
- 1 lemon (squeezed juice)
- 1/2 tsp thyme
- 1/2 tsp marjoram
- salt and pepper to taste
- 1 can ro-tel (original)
- 1 green bell peppers and/or banana peppers, sliced
- 1 cup crushed tomatoes
Cut pheasant breast in two pieces, disjoint legs and wings, so there are eight pieces (including
the breast) Brown pheasant in a little butter in large deep skillet. Remove pheasant and set aside.
Chop one medium onion fine, two or three large cloves of garlic, chopped fine and sauté in same
skillet. Add to the sautéed onion and garlic one cup sherry cooking wine and half cup olive oil,
and juice from half an lemon. Add 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper,
one can ro-tel (original), the sliced pepper, and 1 cup crushed tomatoes. Replace pheasant into
the skillet (making sure all pieces are turned and coated in the mixture) reduce the heat to a simmer
and cook covered approx one hour.
Check occasionally and turn the pieces when needed. Heat crushed tomatoes, and add peppers.
Just before the pheasant is finished, prepare the pasta (I prefer spaghetti) so it is done about the
same time the pheasant is finished.
When the pheasant is finished, remove to a warm plate, and place the cooked pasta in the skillet
and coat well with the sauce. This is a recipe that works well on all small game and upland game.