Greek Pheasant Pasta…

WOW....!! THIS IS THE BOMB...!!!!

Pheasants..!!  They are undoubtedly an interesting bird, and the fact that they are not native to North America only adds to their intrigue. Like many other species, pheasants made their way to this part of the world following centuries of exploration and discovery, as European and Asian conquerors and settlers crossed continents. Native to Asia and Eurasia, particularly around the Caspian and Black Seas, pheasants are a colorful derivative of the chicken that has evolved from its ancestor over the past 20 million years. In the early 1700s, settlers introduced them to North America, bringing them to the Rocky Mountains, the Plains, and the Midwest. While pheasant populations aren't in immediate danger, their numbers have fluctuated over the decades across the continent.

The Greeks have an interesting connection to the pheasant. According to historical accounts, the Greek Argonauts are believed to have brought the pheasant to Europe around 1300 BC from the Phasis River in Colchis, which is in modern-day Georgia, the country! The Phasis River, a major waterway that connected Europe and Asia, played a key role in facilitating the exchange of goods and species. Colchis, an ancient region along the eastern Black Sea, was a Greek colony founded by the Milesians in the 7th or 6th century BC. This connection between the Greeks and the pheasant highlights not only their exploratory and colonization efforts but also their influence on the spread of wildlife across Eurasia.

And this is where our adventure begins—let's dive into the story of Greek Pheasant Pasta! Inspired by the ancient journey of the pheasant, we'll blend history and flavor into a dish that celebrates both the Greek spirit of exploration and the richness of Mediterranean cuisine.

Let’s Get Started!

Ingredients:

• 4 Tablespoons of Olive Oil but for this dish I used Avocado Oil

• 2 Large white or yellow onion chopped - for this dish I used a Honey Sweet Onion

• 2 carrots, peeled and chopped

• 2 stalks of celery, chopped

• 12 cloves of garlic - but as always, I use more. I used the whole head on this one

• 8 tablespoons of tomato paste which is pretty much the entire 6 oz. can

• 2 cups of Red Wine, use a sweet cooking wine. I used Mogen David, its not Mad Dog

• 2 tsp of fresh thyme

• 2 tsp of fresh rosemary

• 8-12 sage leaves, chopped

• 2 tsp of dried Oregano

• 2 cinnamon sticks

• 2/3 cup of red wine vinegar

• 2-4 tsp of mustard

• 2 pounds of spaghetti, I always use Ohio City Pasta, you can't go wrong

• 16-20 dates, pitted and chopped, this is sticky but they taste great!

• 2/3 cup of golden raisins

• 1 cup of pine nuts

• 4 tsp of the HuntChef’s Party Fowl - this seasoning is created for wild bird game, its the best seasoning and if you can get it I strongly advise you do otherwise you can be boring and season with salt and pepper.

• 2 lb. of pheasant cut in serving pieces - if want to take the short cut and can find it then just get the the bird all chopped up. I was lucky, I got my birds from a world class hunter and friend of mine in Southwest Ohio, he skinned them for me and I cut them up in pieces in my kitchen. You should consider de-boning these if you can otherwise it can get a bit compicated later...

• …and finally, parsley if you want it as a garnish, you know makes it look sexy…

Instructions:

• You will need a Dutch oven for this and if you don't have one you should buy one that is preferably cast iron. On medium heat 4 tablespoons of olive oil, I used avocado oil which in my opinion burns a bit better. Brown the pheasant pieces and once nicely browned set it to the side in corning wear or similar.

• Add the vegetable medley and include the garlic, stir the veggies for 6-8 minutes. Mix the tomoato paste and red wine in a 2-cup container and stir togther until the two have blended nicely togther. Add the mix to the veggies and stir it all in together.

• Put the pheasant pieces back into the pot and stir it all together nicely before you add the thyme, oregano, rosemary, sage, cinnamon stick, vinagar and mustard. Stir it all in and add a bit of water so that it is all covered at least 1 inch above the base. Cook on medium heat for about an hour at a soft boil.

• After about an hour remove the pheasant and set to the side and discard the cinnamon stick, if you haven't de-boned prior then here is your last chance. De-bone the bits but be careful it can be a hot to the touch.

• Break the spaghetti in half and toss it in the pot with the dates, pine nuts, raisins and herbs and add water if necessary. Let it boil until soft and then put the pheasant back in. Stir it all in for a quality mix.

• Once it is all mixed together turn off the heat and if you need to drain the water use a colander other wise drizzle a little olive oil over the top if you desire and add the fresh chopped parsley as a garnish.

  
  

Conclusion:

So this recipe can feed up to 8-servings and if you need to increase or decrease your serving size just double or cut in half whichever fits for your number of guests. This dish sounds more complicated than it is but I can assure you that it is just awesome on every level. I hope you enjoy this spectacular dish. I paired this with a lovely Pinot Noir from Four Graces, or you can pair it with any favorite red or burgundy wine. The family Monkey Meter gave me an average of 4.5 on a scale of 5, they enjoyed it and of course, after I made mention that it was pheasant. Shocking tip form the chef! But we loved it, will make this one again for sure!

I hope you enjoyed reading this piece and I’m looking forward to your next visit at Guns and Goulash.

Cheers and live well…!!!