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

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.