Sunday, March 30, 2008

The recap of the day

Bryan procured 3 chukar and 3 cock pheasant for us to work with Grif.

We placed 1, on the first run. Bryan is dizzying it before we plant it for the dog.

11 month old Grif did great, he found 6 out of 6. One Chukar would not fly upon being flushed and Grif dispatched him himself. One pheasant was wounded with the shotand dropped and could not fly and Grif chased him for a quite a while. The last bird he locked on point and waited for us to get close for well over a minute before he flushed. He knows what bird hunting is now.

The meat bucket; a pile of pheasant and chukar in the dutch oven waiting about to get roasted.

1 comment:

mw (DWSUWF) said...

Grilled Pheasant Breast with Tomato Basil Pesto
Prep Time: 10 minutes Cooking Time: 15-20 min.
Servings: 4
Great cooked on your backyard grill on in a skillet!
4 pieces Boneless Pheasant Breast
2 tsp Oil (olive is nice for this recipe)
1 lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1 jar Prepared Basil Pesto
Salt & Pepper

Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to high.
Remove skin from pheasant breasts (when grilling, brush oil on both side) and season with salt & pepper.
Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.
Cook pasta per directions on box.
When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat.
If preparing on stove top: place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides. .
Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation