Pheasant (or Chukar) Cacciatore

Compliments of Three Cedars Retrievers Ingredients:

2 tbls Kosher salt ¼ cup White vinegar 3 slices of bacon 1 bunch of scallions 1 clove of garlic, chopped 1 tsp fresh chopped rosemary 2 Whole Pheasant breasts or

4 whole Chukar breasts ½ tsp celery salt ½ cup white wine or sherry 1 12 oz can of diced tomatoes 1 15 oz can of cannelini beans ½ lb small shaped pasta (optional) Grated Parmesan or Asiago cheese (optional)

Directions:

1) In a large bowl, combine salt and vinegar to make brine solution. Add pheasant breast and then add sufficient cold water to cover. Allow meat to brine for 10 minutes then drain

2) Using a pair of kitchen shears, chop the bacon into a medium sized hot skillet

3) While it browns, use the shears to slice up the scallions – right into the bacon

4) When the bacon is browned, add the garlic and rosemary and sauté until it starts to smell really good

5) Use the shears to cut the pheasant into bite sized pieces and toss that in next

6) When the pheasant has browned up a bit, add the celery salt and wine

7) Give it a stir and let it bubble up

8) Add the tomatoes and cover

9) Simmer for about 15 minutes on low heat

10) Stir in the beans and heat through ***Jack prefers the pasta to the beans

11) Either way, serve it up with some good bread and a little cheese to sprinkle