Pheasant Cacciatore

Recipe Ingredients

1		Pheasant - cut bite-sized
		(or 2 grouse)
1		Bell pepper - cut bite-size (large)
		(or 2 small bell peppers)
8 oz	227g	White mushrooms - sliced in half
1 oz	28g	Onion - finely chopped (medium)
2		Crushed tomatoes - (28 oz ea)
1		Tomato paste
		Pasta noodles for 4 persons
2 teaspoons	10ml	Garlic paste
1 teaspoon	5ml	Basil leaves
1/2 teaspoon	2.5ml	Salt
3		Tabasco sauce - to 4 dashes

Recipe Instructions

Brown game bird in 2 tbsp olive oil, saute onion until translucent, add canned tomatoes, tomato paste, garlic and other spices. Simmer very slowly for 2 hours, adding green pepper and mushrooms for final hour.

Prepare pasta (linguini or flat egg noodles work well) to tender stage, drain, serve on pre-heated plate topped with cacciatore sauce. French bread and a green salad complete the meal. The sauce keeps well for a few days in the refrigerator.

This recipe yields 4 servings.

Sauce variations:

* Add one small can Ro-Tel brand diced tomatoes (with green chilies)

* Substitute canned mushrooms or reconstituted dried mushrooms

* Oregano also works well with the basil.

* Chopped fresh spinach, or , spinach-flavored pasta is an additional interesting flavor

Source:
Publication and Author Unknown - Downloaded from - http://www.fw.umn.edu/Biochr/GRS_home/recipes

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