Pheasant Pesto Pasta Recipe

Preheat an oven to 350 degrees F (175 degrees C).

Place the pheasant breasts into a baking dish and pour in 3/4 cup white wine. Bake in the preheated oven until the pheasant is no longer pink in the center about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Once cool remove the meat from the bones and cut into bite sized pieces.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the fettuccini and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink.

Meanwhile heat the olive oil in a skillet over medium heat. Cook and stir the onion until it has softened and turned translucent about 5 minutes. Add the mushrooms spinach and pheasant pieces. Cook until the mushrooms have softened then pour in 1/2 cup of white wine cover and cook 5 minutes. Stir in the cream and pesto and remove from the heat. Place the fettuccini in a serving bowl pour the pheasant sauce over top and sprinkle with Parmesan cheese to serve.