Smothered Pheasant with Spinach Salad

Hard to believe it was this time last month we were gearing up for Paleo Comfort Foods to be released! Needless to say, your input, feedback and support continue to have us hopping out of bed each day with smiles on our faces and we are so grateful to all of you for the comments, photos of you with your own Paleo Comfort Foods adaptations, etc. Not a moment goes by that we aren’t so grateful to all of you!

Let’s take a moment and announce our winners of this last contest. Congratulations go to:

The Paleo Solution (Robb Wolf’s book) winner-Suzanne Hill
Everyday Paleo (Sarah Fragoso’s book) winner-Anne Berman
Autographed Paleo Comfort Foods winner-Jamie Ferry

You all will be hearing from us soon!

And onto a recipe…Folks that hunt tend to be pretty nice folks.  In the last few weeks, I’ve managed to pick up a dozen pheasant and a cooler full of quail from some buddies who just felt like sharing.  ”Hey Charles, you want some birds?”  Bring It!

This recipe started off as something fun to eat during the week.  However, I decided after I began that Julie and I might have to dine on bird that evening.  We had a bag of baby spinach in the refrigerator and some left over bacon ends.  Time for some bacon dressing!

Smothered Pheasant Recipe

Ingredients

3 pheasant, washed and cleaned
1/2 cup coconut flour
1 tsp. salt
1 tsp. fresh ground pepper
1/4 tsp. ancho chili powder
4 tbs. goats milk butter, divided
1 medium onion, chopped
1 cup (100 g) celery, chopped
1/2 cup (125 mL) coconut milk (for gravy)
1/2 cup (125 mL) hot water

Directions

1. Preheat oven to 350F (175C)
2. Using 2 tbs. of your butter, saute onions and celery in frying pan
3. Remove to casserole dish
4. Cut pheasant in half down the breast bone
5. Mix all dry ingredients in bag and combine well
6. Heat remaining butter in skillet
7. Dust each piece of pheasant with dry mixture until all are covered
8. Brown both side of pheasant in skillet, about 2-3 minutes per side
9. Remove pheasant and place over onions/celery in casserole dish
10. Pour in hot water, cover with wax paper and bake for about 1 hour

For the Gravy
1. Deglaze the frying pan with 1/2 coconut milk
2. Reduce gravy to desired consistency
3. Add chicken broth or water in the event you make it too thick

 

 

Spinach Salad with Warm Bacon Dressing

Ingredients
1/2 cup bacon ends sliced
3 tbs. apple cider vinegar
2 tbs. honey
1 tsp. ground mustard
1/4 tsp. ground black pepper
6 ounces fresh spinach
1 cup mushrooms, sliced thin
1/2 cup sundried tomatoes

Directions
1. Render bacon fat in frying pan
2. When bacon crisps, remove to plate
3. Pour bacon grease, vinegar, honey, mustard and black pepper to sauce pan
4. Bring dressing to low boil and whisk vigorously for a few minutes, reduce to simmer
5. Wash and dry spinach
6. Combine spinach, mushrooms and sun dried tomatoes in serving bowl
7. Pour dressing over salad while hot and mix well to wilt spinach

We know pheasant is not super easy to come by in most stores. Go ahead and substitute with some chicken or turkey if you’d like.

What game recipes have you recently tried or liked? Anyone out there ever try pheasant? What kinds of recipes would you like to see from us in the future?

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