It amazes me how some people cannot figure out what to do with their pheasant meat. It is like they are afraid of it. It is true that pheasant meat will cook fast, and too cooked it will become hard and rubbery. However, that is not a reason to be afraid of it. My daughter and her friend wanted lamb, wedge salad, and I had to do something with some pheasant so they decided on Lasagna. So the first thing you need to do, after you clean your shot out of the meat, is BRINE the pheasant breast. I had 6 pheasant breast so this is what I used for my brine for 3 hours. Boil water first then add ingredients, bring to a cool. Toss in your bird.
After the brine I smoked them on 200 degrees for 1.5 hours. Remove and chop into pieces. Do not worry if they are a little pink in the middle, it is okay because they will finish in the oven. You want them moist in the cheese mixture.
Get a nice bowl out and add the following.
Combine mixture in a bowl and set aside
Okay, it is now time for the sauce. You can make your own, but I was on a time budget so I improvised with a jar of red sauce. I am partial to Rao’s marinara, but use who you prefer. Lay down a little cover fire on the 9 x 11 baking dish, by that I mean put a little on the bottom of the pan to lay your lasagna sheets on.
Repeat this process three times, not less. Do not get all cheap and just blot a little down. Nobody wants a little taste of nothing in their mouths, layer it down thick y’all.
Cover with aluminum foil and add to the preheated oven at 375 degrees and let cook for 35 minutes, remove foil and continue cooking for 20 minutes to get a nice brown on top. Remove from oven and let cool for 10 minutes before cutting.
This is what happy 18 year olds look like before they go to college. I cannot wait until they are eating Top Ramen.
They have pesto rolls, slow roasted lamb, lasagna, and a wedge salad. I hope they paid attention to how I do all of this.