Pheasant Pizza

Both my wife and I have been craving pizza lately. However, our New Year’s resolutions are still mostly holding strong as they pertain to eating better in in 2014. Unfortunately, that seriously put a cramp in our ability to order pizza delivery. Instead we decided to make our own thus telling ourselves this is a much better alternative than some of the major pizza makers out there. In sticking to our wild game roots, pheasant was the meat of choice to be added as the featured topping. Like most of my recipes, I try to make them as simple as possible. This pizza is no exception.

Pheasant Pizza -Half and Half. My side – left, has all the good stuff like Jalapenos and olives. My wife’s side – right, has cheese and more cheese…

Pheasant Pizza -Half and Half. My side – left, has all the good stuff like Jalapenos and olives. My wife’s side – right, has cheese and more cheese…

Pheasant Pizza 

  • 1 whole pheasant (cut into breasts, legs, and thighs)
  • 1 tube of pizza dough
  • 1 can of pizza sauce
  • Olive Oil
  • Butter
  • Fresh Oregano
  • Pizza Cheese
  • (Insert your favorite pizza toppings here!)

To start things out, let start withe featured ingredient. The best you can, use a fillet knife, and remove as much of the meat off of the pheasant as you can in small strips or chunks. I separated mine in dark and white meat. It is all mixed together on the pizza, but I may have obsessive compulsive tendencies. Heat a little olive oil and butter in a small pan and brown the pheasant meat in batches until it is done. The dark meat can become very tough very quickly so be careful not to overcook it. Once the pheasant is done, set it in a bowl and save for later.

Pre-Cooked Pheasant

Pre-Cooked Pheasant

Pheasant on the Stove

Pheasant on the Stove

 

Next, depending on the dough you choose, it can be rolled out on a cookie sheet or baking pan. Regardless, try to make it easy on yourself and go with the cookie sheet variety. You can always make the dough yourself, but with modern conveniences of today’s grocery store, that is your call. Once the dough is stretched out, scoop on your favorite variety of pizza sauce. We used an organic, low sodium store brand. Layer your toppings on top of the sauce leaving the pheasant for the last. Sprinkle fresh diced oregano on top of the pheasant then coat everything with pizza cheese. Bake it in the oven for about 20 minutes at 400.

Spinach, olives, jalapenos, mushrooms, cheese, and of course, PHEASANT! And my wife’s cheesy side…

Spinach, olives, jalapenos, mushrooms, cheese, and of course, PHEASANT! And my wife’s cheesy side…

The purpose of this recipe is simply to illustrate the different varieties of dishes that can be made with game meats. There is so much more to cooking with game than just using crock pots or making simple stews that seem to dominate the internet. Hopefully some of the recipes you have seen on this site have inspired you to try a few different ideas on your own. If they have, please send them to me and I will try to duplicate the recipe and feature it here. Enjoy!

 

[button color=”green” size=”medium” link=”http:/www.streamtopond.com” target=”blank” ]Visit Brad’s Website Here[/button]