The birds and the bees and the springtime greens. I love how colorful everything from my backyard to my plate becomes when spring, finally, arrives. This is a great welcome to spring dish–you have the heartiness of the pasta, paired with the freshness and crunch of the colorful springtime veggies. You know what else pairs spectacularly with pasta and veggies? Pheasant! You know what I still have a ton of in my freezer from hunting this winter? Pheasant. But you can also try this dish with chicken, turkey or any other protein that you love.
For this recipe you’ll simply need to gather up whatever veggies you desire (peas, spinach, and corn for me), pheasant breasts, oil, cumin and paprika, and tomato sauce.
First, season up those pheasant breasts.
Sprinkle the cumin, paprika, and salt and pepper over the birds.
Then pour a couple of tablespoons of oil into a large, heavy-bottomed pot and turn on the heat to medium-high.
Meanwhile, place another sheet of plastic wrap on top of the birdies, to minimize mess. Then using a mallet, rolling pin, etc. tap gently so that it is evenly flat.
Throw your spanked birds into the pot.
Brown them on all sides.
Flip them after about five minutes and make sure every side gets nicely golden brown.
Then transfer your pheasants out of the pot and to your cutting board.
Slice up the breasts to add back to the primavera in a bit.
Add your snap peas into the pot with all the tasty bits leftover from browning the birds
Toss in some more vegetables…
Feel free to add some, any, or all of your favorite spring time flavors or use what is in your freezer.
Season them with some salt and pepper, partially cover the pot and let them cook for about 10 minutes.
Once the veggetables are pretty close to tender, add your sliced pheasant breasts back to the pot
Top that with about 2 cups of tomato sauce.
Toss it all around.
Let it cook partly covered for about 10 more minutes, while you prepare the pasta.
I went the traditional route, but feel free to try out your Primavera with rice or quinoa which is better for you.
If those bright greens and fresh flavors don’t make you feel springtime, I don’t know what will.
Try this my friends! I know you’ll love it.
- 6 Pheasant breasts
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Paprika
- Salt and Pepper
- 2 tablespoon Grapeseed Oil
- 2 cups Snap peas
- 1 cup Frozen Corn
- 1 cup Frozen Spinach
- 2 cups Tomato Sauce
- Cooked Pasta
- Season the pheasant breasts with cumin, paprika, salt and pepper
- Between two sheets of plastic wrap, pound the breasts with a mallet
- In a heavy bottom pot, heat the grapeseed oil
- Brown the pheasants on all side, about 5 minutes
- Remove pheasant from pot and slice
- Add peas, corn, and spinach to pot
- Season vegetables with salt and pepper
- Cover partially and let cook for about 10 minutes
- Add the sliced pheasant back to pot
- Stir in tomato sauce
- Cook until all ingredients are tender, about 10 more minutes
- Serve over prepared pasta, enjoy!