Smoked Pheasant Pasta

Every year, my husband and I make our annual trek to Deadwood, South Dakota for work. Each time we’re there, we make it a point to eat at the same exact restaurant in the heart of downtown—the Deadwood Social Club. We’ve fallen in love with their smoked pheasant pasta, and waiting an entire year to dive into that creamy, smoky, heavenly goodness is just too long. So after harvesting a handful of pheasant last year, I decided to try to recreate, to the best of my ability, the Deadwood Social Club’s smoked pheasant pasta. I’ve been waiting months to release this recipe on opening day for pheasant, here in southeastern Wisconsin. Enjoy!

Ingredients

• 3 tbsp. butter

• 1 small onion, finely diced

• 1 tsp minced garlic

• 16 oz. sliced baby portabella mushrooms

• 4.5 oz. julienne cut sundried tomatoes

• 1 oz. bourbon or brandy

• 1.5-2 cups shredded smoked pheasant

• 1 tbsp. Worcestershire sauce

• 1 tsp tabasco sauce

• 32 oz. vegetable broth, divided

• 1 pint heavy cream

• 1 tsp crushed red pepper flakes

• 2 tsp dried or fresh parsley

• 1 cup freshly grated asiago, plus more for serving

• Salt and pepper, to taste

• Approximately 10 oz. fettuccini

• Drizzle of olive oil

• Sprig of rosemary for garnish

Instructions

• Boil the fettuccini noodles in 30 oz. of the vegetable broth. You can add some water to the pot as well if needed. Drizzle some olive oil on top of the broth/water to help prevent noodles from sticking together. Cook per package instructions and set cooked fettuccini aside.

• Add 3 tbsp. butter to large skillet and heat over medium-high heat. Add the finely diced onion and minced garlic and cook for 3 minutes. Add the mushroom slices and sundried tomatoes, sauté for another 3 minutes.

• Deglaze, away from the flame, with bourbon or brandy. Flambé by igniting the liquor and stir until the flames die out.

• Turn heat down to medium-low. Add in the smoked pheasant, Worcestershire, tabasco, vegetable broth, heavy cream, and crushed red pepper flakes. Reduce until cream thickens.

• Stir in parsley, asiago, salt, pepper, and cooked fettuccini.

• Top with more asiago and a sprig of fresh rosemary. Serve immediately.

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Smoked Pheasant Pasta

Yield: 4

Author: Deadwood Social Club / Crystal Magiera

Cook time: 25 MinTotal time: 25 Min

Ingredients

• 3 tbsp. butter
• 1 small onion, finely diced
• 1 tsp minced garlic
• 16 oz. sliced baby portabella mushrooms
• 5 oz. julienne cut sundried tomatoes
• 1 oz. bourbon or brandy
• 5-2 cups shredded smoked pheasant
• 1 tbsp. Worcestershire sauce
• 1 tsp tabasco sauce
• 32 oz. vegetable broth, divided
• 1 pint heavy cream
• 1 tsp crushed red pepper flakes
• 2 tsp dried or fresh parsley
• 1 cup freshly grated asiago, plus more for serving
• Salt and pepper, to taste
• Approximately 10 oz. fettuccini
• Drizzle of olive oil
• Sprig of rosemary for garnish

Instructions

1. Boil the fettuccini noodles in 30 oz. of the vegetable broth. You can add some water to the pot as well if needed. Drizzle some olive oil on top of the broth/water to help prevent noodles from sticking together. Cook per package instructions and set cooked fettuccini aside.
2. Add 3 tbsp. butter to large skillet and heat over medium-high heat. Add the finely diced onion and minced garlic and cook for 3 minutes. Add the mushroom slices and sundried tomatoes, sauté for another 3 minutes.
3. Deglaze, away from the flame, with bourbon or brandy. Flambé by igniting the liquor and stir until the flames die out.
4. Turn heat down to medium-low. Add in the smoked pheasant, Worcestershire, tabasco, vegetable broth, heavy cream, and crushed red pepper flakes. Reduce until cream thickens.
5. Stir in parsley, asiago, salt, pepper, and cooked fettuccini.
6. Top with more asiago and a sprig of fresh rosemary. Serve immediately.

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