Smoked Pheasant Four Cheese Morel Lasagna

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.

  • 1/2 cup sugar
  • 1/2 cup salt
  • 2 bay leaves
  • 1/2 gallon of water

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.

  • 16 oz of ricotta cheese
  • 2 eggs
  • 1/4 cup of fine bread crumbs
  • 1 cup of Asiago cheese 
  • 1 cup of Mozzarella cheese grated
  • 1/2 cup Romano cheese grated
  • 2 tablespoon of fresh chopped parsley
  • 1 teaspoon of pepper
  • 1 teaspoon of sea salt (season to taste)
  • 1/4 cup of morel mushrooms chopped (I rehydrated some from last April)

Combine mixture in a bowl and set aside

 

Mix up the ingredients really good. Do not be afraid of those morels, they are wonderful

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.

After adding a little layer of sauce, put your lasagna sheets layer down and add the cheese mixture

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.

Your final step, add the remaining jar of sauce to the top and sprinkle with a little mozzarella

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.

Smoked Pheasant Four cheese Morel lasagna

This is what happy 18 year olds look like before they go to college.  I cannot wait until they are eating Top Ramen. 

They already told me I have to harvest an elk for them to eat at college.

They have pesto rolls, slow roasted lamb, lasagna, and a wedge salad.  I hope they paid attention to how I do all of this.

Enjoy

Hunting Chef

 

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