12-01-2004, 06:21 AM
[size 1]4pieces Boneless Pheasant Breast
2 tsp Oil (olive is nice for this recipe)
1lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1jar 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.
Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation Place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides.[/size]
[signature]
2 tsp Oil (olive is nice for this recipe)
1lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1jar 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.
Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation Place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides.[/size]
[signature]