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Pheasant Primavera

Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 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!