Pheasant A La King

This past Thanksgiving, or I should say the day after, I put on my first Christmas movie of the season "The Christmas Story".  I started decorating for the season.  After the dogs eat the turkey and Ralphie begins to narrate "No turkey sandwiches, no…..no turkey A La King"  I stated, wondering “what is Turkey A La King??”  It was just something we did not have.  I looked up a couple of recipes and made it with our leftover turkey.  So of course, I had to make it my own and apply it to our upland bird and this is the result.

Know that this is like most family recipes where there are many ways to make this. Some don’t even add the pasta. Instead they serve over pasta, rice, or biscuits. I encourage you to have some fun with how your family can eat this warm, comforting meal.

---

 Pheasant A La King

•  3 cups cooked Pasta

• 3 TBS Canola Oil

• 1 Small Onion, chopped

• 1 Red Bell Pepper, chopped

• 8 oz Mushrooms, chopped

• 2 Cloves Garlic, minced

• ½ tsp Dry Mustard

• ½ cup Flour

• 2 cups Broth

• 1 cup Half and Half

• 1 cup Frozen Peas

• 3 cups Pheasant, cut into bite size pieces

• Salt to taste

• Pepper to taste

Cook your pasta, rinse with cool water, and set aside.

Heat the oil over medium-high heat in a large pot or Dutch oven.  Add the onion and pepper, cooking until the veggies begin to soften.   Add the mushrooms and garlic, salt, pepper, and dry mustard.  Cook until the mushrooms brown.  Reduce the heat to medium-low and sprinkle the flour over the veggies.  Make sure you continue to stir and cook for 2- 3 minutes. Slowly pour in the broth and simmer until thickened, should coat the back of a spoon.

Stir in the half and half, peas, pasta, and pheasant. Continue to stir until pheasant is cooked through. It won't take long, depending how big your pieces are cut. Normally for me, it is 5-6 minutes. If the mixture becomes too thick, add broth a little at a time to reach the desired thickness. Enjoy!!