Otte-Coleman - City Magazine

| A TASTE OF NORTH DAKOTA
PHEASANT MEATBALLS WITH ALMONDS
Ingredients
1 lb. ground pheasant thigh meat
1 cup fresh white bread crumbs
2 eggs
2 tablespoons chopped fresh parsley
3 tablespoons chopped toasted almonds
3/4 teaspoon dried thyme
2 cloves garlic, minced
2 tablespoons chopped toasted almonds
for garnish
Sauce Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, chopped
1 red bell pepper, chopped
1 cup pheasant or chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
Instructions
Make sauce by heating olive oil in a heavy,
large saucepan over medium heat. Add onion,
tomato and bell pepper and cook for about 15
minutes or until vegetables are soft, stirring
occasionally. Add broth, 3 tablespoons almonds
and bay leaves; simmer for about 20 minutes, or
until sauce is thick and chunky. Discard bay leaves.
Season with salt and pepper (This can be prepared
a day ahead and refrigerated, then re-warmed).
Heat oven to 400°F. Thoroughly combine
the pheasant, bread crumbs, eggs, parsley, 3
tablespoons almonds, thyme and garlic in a large
bowl. Season with salt and pepper. Shape the mix
into 1-inch balls. Arrange on a heavy, large baking
sheet. Bake for about 12 minutes, or until cooked
through and firm to the touch.
Place meatballs on a plate and pour sauce over
them. Serve with rigatoni pasta. Garnish with
toasted almonds.
Shoot straight this season because you’re going to want to have some birds to try out the 100
pages of tasty recipes in the color-illustrated Pheasants Forever Essential Game Bird Recipes
cookbook. Many of the recipes were submitted by PF members and staff, concoctions handed
down by generations of experienced pheasant hunters and chefs. Following are some great recipes
in the book, which are available for only $12.95 by calling 877-773-2070 toll-free.
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