I didn’t grow up hunting and eating wild game, so when it came time for me to begin cooking my harvests, I had no experience to go off. In fact, prior to becoming a hunter, the closest I probably ever came to “preparing” anything “wild” was smearing a spoonful of duck liver pâté onto a Triscuit (and it was probably a farm-raised duck, at that).
|Trying my luck at bagging a pheasant during an afternoon hunt.|
My latest hunting adventure led me to the wonderful meat that is pheasant. I had never cooked pheasant prior to this point, but I hopped in the driver’s seat and drove it like I stole it. After all, cooking wild game should be just as much part of the adventure as the hunt itself. And I’ve learned that if you try cooking game a certain way and you hit a dead end, you can always hit reverse and try again. If you find a good recipe that works for you, mark that baby on your GPS and keep moving forward.
|Pheasant is a versatile white meat that can|
be paired with savory and sweet flavors.
2 lbs. pheasant meat, cubed
1- 12 ounces package egg noodles2 cups beef broth
1 cup sour cream
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
4 tablespoons all-purpose flour
Salt and pepper to taste
Bring a large pot of water to a boil. Submerge egg noodles in boiling water until cooked (about 8 minutes). Drain and set aside.
In a large skillet, combine two tablespoons butter, mushrooms
and onions over medium heat. Cook until mushrooms and onions are soft. Remove from pan.
Next, take your remaining butter and pheasant meat and cook until browned. Pour in beef broth and add flour, mixing as you add. Sauce will become slightly thickened.
Now add back in cooked mushrooms and onions, followed by the sour cream. Season with salt and pepper and then continue cooking until sauce is hot, but not boiling.
Ladle sauce over egg noodles and enjoy!