Pheasant Cacciatore

Ingredients

• 1 pheasant or 2 grouse cut into bite-sized pieces
• 1 Large or 2 small bell peppers cut into bite-sized pieces
• 8 oz whole white mushrooms, sliced in half (something approximating a median sagittal section will do)
• 1 medium onion, finely chopped
• 2 28 oz. cans crushed tomatoes
• 1 small can tomato paste
• Pasta noodles for 4 persons
• 2 tsp Garlic paste
• 1 tsp basil leaves
• 1/2 tsp salt
• 3-4 dashes tabasco sauce

Brown game bird in 2 tbsp olive oil, saute onion until translucent, add canned tomatoes, tomato paste, garlic and other spices. Simmer very slowly for 2 hours, adding green pepper and mushrooms for final hour. Prepare pasta (linguini or flat egg noodles work well) to tender stage, drain, serve on pre-heated plate topped with cacciatore sauce. French bread and a green salad complete the meal. The sauce keeps well for a few days in the refrigerator.

Sauce variations:

• Add one small can Ro-Tel brand diced tomatoes (with green chilies)
• Substitute canned mushrooms or reconstituted dried mushrooms
• Oregano also works well with the basil.
• Chopped fresh spinach, or , spinach-flavored pasta is an additional interesting flavor

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Date created: December 27, 1995
Last modified: November, 1997
Copyright © 1995-1997, George R. Spangler
Maintained by: G. Spangler
GRS@fw.umn.edu