Otte-Coleman - City Magazine

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| 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. 12 For more great recipes visit the “Extra Content” section at www.thecitymag.com thecitymag.com
Ingredients 2 pheasant breasts seasoning salt 1 box (6 oz.) long grain and wild rice blend with seasonings 1/4 cup chopped yellow onion 1 Granny Smith apple 1/2 cup chopped walnuts 1/2 cup sweetened dried cranberries Sauce Ingredients 1 jar (12 oz.) red currant jelly 3 oz. sweet orange marmalade 1 cup port wine 1 cup orange juice 1 tablespoon light brown sugar 1 teaspoon ground ginger 1 teaspoon dry mustard 1/8 teaspoon cayenne pepper 1/8 teaspoon salt Instructions A Taste of North Dakota is sponsored by: NORTHWOODS PHEASANT WITH CUMBERLAND SAUCE Lightly season breasts with seasoning salt. Breasts may be sautéed or grilled. Prepare rice as shown on box. In a little butter, sauté onion and apple. When rice is done, combine rice, onions, apples, walnuts and cranberries. Garnish with fresh bay leaves. Sauce Cooking Instructions Combine all ingredients for sauce and bring to a boil. Let sauce simmer for 10 minutes. Serve sauce on the side. The unused sauce may be frozen. November 2009 13
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