This one is too good not to share. Bear with me, this is long and detailed, but total prep time for me never exceeds about 40 minutes.
1. Chop up a pound of bacon and put in a small Dutch oven on the stove top. Brown but not terribly crispy,
2. At the same time, fire up the grill. Super hot. I season 6 boneless breasts with Montreal Steak seasoning and grill for only 30-40 seconds on each side. (enough to get some good grill marks but still pink in the middle.
3. Remove bacon pieces from pot. Add 3/4 stick of butter, 1/2 yellow onion finely chopped, and 2 chopped garlic cloves. Cook until starting to get brown and aromatic.
4. Cut up grilled pheasant breasts into chunks. Add pheasant and bacon back into the pot.
5. Add 1 pint of heavy whipping cream
6. Add 2 cups of shredded smoked Gouda cheese. (I buy mine in a block and shred it myself)
7. Simmer on Med. heat for about 20 minutes stirring occasionally until all the cheese is well-melted and pheasant is done all the way through. (Tip – I sometimes stir in a small amount of corn starch to slightly thicken)
I’ve served it with White Rice or mashed spuds. Both are equally good. I’ve also steamed broccoli for something a little healthier.
Feeds 4 easily. I’ve doubled the recipe for larger groups.
Give it a shot. You won’t regret it!
