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Gelineau Pheasant Penne Recipe

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This recipe for Gelineau Pheasant Penne, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Gelineau
Added: Friday, December 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Note: also great for any poultry or water fowl

1 pheasant de-boned and cut into pcs
4 sweet Italian Sausages
1 jar of sun dried tomatoes in oil- cut tomatoes in half
1 can of artichoke hearts (quartered)
3 cups of chopped baby spinach
˝ Sweet Yellow Onion, browned
˝ tsp garlic
1 tbsp olive oil
Parmesan Cheese
White wine-Pinot Grigio is good
3/4 pound of Penne pasta


Directions:
Directions:
Start by cooking the sausages in a skillet at medium temperature. Once cooked, drain and let cool. Rinse the pheasant and pat dry with a paper towel. Season with your favorite seasoning. Heat the skillet and add 1 tbsp olive oil. Once the oil is hot, brown the pheasant on both sides. Then turn the heat to medium low and cook until done and remove them from the skillet. Empty the jar of tomatoes including the oil into the skillet and add the onion, artichokes, and garlic. Sauté for 5 minutes on medium heat. Add ˝ cup of dry white wine and simmer on low heat for 3 minutes. Add spinach and let it wilt on low heat. Cut sausages into ˝ rings and add them to the skillet. Add a little more olive oil and let it simmer on low heat stirring occasionally.

Cook 3/4 lb of Penne until al-dente and drain. Put the skillet contents into the pan the pasta was cooked in and then add the pasta back into the pan. Add olive oil and parmesan to taste and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A recipe we customized to suit our taste and quite good.

 

 

 

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