Wild Pheasant and Mushroom Tortellini Recipe
PHEASANT AND MUSHROOM TORTELLINI
It’s finally fall. My favorite time of the year. Why? Hunting season! Time to get the gun cleaned and your dog ready. Here’s a great recipe for your pheasant or any game bird for that matter. My mother made it for me the first time when I was about 12. I wasn’t into hunting yet and the thought of eating something that wasn’t from the store made me cringe. Dirty birds I thought… I ate it, but wouldn’t say I liked it. Over the years I have developed a love for hunting as well as eating wild game. I now covet this recipe and eat it as many times a year as my shooting ability will allow.
Kellen Richard ~ Chef at the Picabo Angler
Pheasant and Mushroom Tortellini:
½ onion finely diced
1 carrot finely diced
1 rib celery finely diced
1 porcini mushroom finely diced
1 ½ cups raw pheasant breast, diced
Sautee vegetables excluding mushrooms in a few tablespoons of olive oil for a couple of minutes.
Add a couple of pinches of rosemary, the pheasant, and the mushrooms. Salt and Pepper to taste.
Cook until pheasant is done. Deglaze pan with ½ cup red wine. Put into food processor and process until paste consistency.
Add 3 tablespoons grated parmesan, ½ teaspoon black pepper and ¼ cup or so of heavy cream until paste is creamy
3 cups A.P. flour
2 Large eggs
3 Tablespoons water
1 teaspoon olive oil
½ teaspoon of salt
On a clean surface make a well with flour. In a small bowl mix eggs, water, oil, and salt. Pour the mixture slowly into flour well and mix with 2 fingers until incorporated. DON’T FORCE DOUGH TO TAKE ALL THE FLOUR. Just until it forms a nice soft dough (not too dry not too wet) Knead the dough on a floured work surface for 10 minutes. Roll out dough with rolling pin until about 1/8 inch in thickness. Cut 3-4 inch rounds and place about a teaspoon of filling into center of each. Lightly whisk eggs. With a pastry brush or your finger brush bottom of round and fold top over to seal. Now fold two ends together around your finger and brush them with egg wash to seal and form the tortellini. When you have finished making all of the tortellini bring a pot of salted water to a rolling boil. Place tortellini in water and cook until they float or about 2-3 minutes. Remove to a strainer.
Heat ½ cup heavy cream and 1 clove freshly minced garlic on medium low heat. Season with salt and pepper to taste. Put tortellini in bowls and top with cream sauce, parmesan, and a drizzle of olive oil. Serve with garlic bread and or green salad. Serve with medium bodied beer such as an amber ale and enjoy!