Ingredients:

• 4 skinless pheasant breast halves

• 3/4 C. white wine

• 8 oz. dry fettuccine pasta

• 1 Tbsp. olive oil

• 1/2 onion, chopped

• 8 mushrooms, sliced

• 1 C. chopped fresh spinach leaves

• 1/2 C. white wine

• 1/4 C. heavy cream

• 1/4 C. pesto sauce

• 2 Tbsp. grated Parmesan cheese

Directions:

Preheat oven to 350º.

Place pheasant into baking dish; pour in 3/4 C. white wine. Bake until no longer pink in center, about 45 min. Thermometer should read 165º. Remove; cool.

Remove meat from bones, cut into bite sized pieces.

Fill large pot with lightly salted water; bring to rolling boil over high heat. Stir in fettuccini; return to boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to bite, about 8 min. Drain well.

Heat olive oil in skillet over med. heat. Cook & stir onion until soft & translucent, about 5 min. Add mushrooms, spinach, & pheasant. Cook until mushrooms are soft; pour in 1/2 C. of white wine, cover; cook 5 min. Stir in cream & pesto; remove from heat.

Place fettuccini in a serving bowl, pour pheasant sauce over top, and sprinkle with Parmesan cheese to serve.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.