The Pressures of Wild Game Cooking
With Thanksgiving right around the corner it’s difficult to not have your mind filled with thoughts of food. Turkey, stuffing and all of the trimmings are the usual culprits that lead to a guilt ridden New Year’s Eve resolution aimed toward weight loss. But what about wild game? For me, the pressure of preparing a gamey dish for the holidays would simply be too great.
I like to eat; therefore it shouldn’t be too surprising that I like to cook as well. Although I’m not competing to be the next “Iron Chef” and I don’t yell “BAM!” every time I add any spices to a dish, I think I do alright. However, I always seem to sweat while preparing wild game. The reason? I’m usually cooking for people who don’t hunt and my biggest fear is they won’t appreciate the time, effort and care that goes into harvesting and cooking pheasant, duck, venison or anything else that falls to the round of a well placed shot.
Am I crazy? I don’t think so. I also don’t think that I’m alone in wanting to impress non-hunters. If most Americans think with their gut, is there any better way to convert people to “the good side” than preparing a mouth watering pheasant dish?
Maybe someday I’ll start trusting my culinary skills and stop breaking out in hives every time someone finds #5 shot in their pheasant breast. Nonetheless, until this happens I’ll continue to rely on recipes like this dish I prepared last night:
Courtesy of Naomi Vasby – Platteville WI
2 Cans (14.5 oz. each) diced tomatoes (I prefer the onion & garlic variety)
2 Packages of creamy tomato sauce mix (not canned sauce!)
2 Cups white zinfandel
1 Package linguine (or your favorite pasta)
1 Cup shredded mozzarella
Place pheasant meat in pot of boiling water. Boil meat for 10 to 15 minutes (cooking times vary depending on size of pheasant). Remove pot from heat. Remove meat from bone. Shred and/or dice meat.
In a large sauce pan, combine cooked, shredded pheasant, diced tomatoes, pasta sauce mix and white zinfandel. Stir ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Prepare pasta according to package instructions. Plate pasta, top with sauce and add shredded cheese. Enjoy!
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