Cuisine and Recipes

Twin Creek Ranch Pheasant with Olives

4large pheasants 2.5-3 lbs. each—breast halves

½ cup olive oil

1cup dry white wine

1cup cider vinegar

1cup brown sugar

8 cloves garlic finely chopped

8 scallions finely chopped

6 fresh basil leaves

3tbs. fresh parsley

4tbs. cracked black peppercorns

1 ½ green olives or Kalmato Olives, seeded and halved

2 Cups diced fresh plum (about 5 plums)

1 lb. of Angel Hair Pasta

3 eggs

1 ½ cup flour

1 ½ cup breadcrumbs

Wash and pat dry pheasant pieces.  Put in Milk and marinade for 2 hours.   Dredge in bowl of flour, then egg, then breadcrumbs and fry to brown

Put in Crock pot and add oil, wine, vinegar, brown sugar, garlic scallions, basil, parsley, pepper, olives and 1 cup of plums.   Turn on high for about 4 hours. 

When you start your pasta, put the remaining plums in crock pot. 

Serve over angel hair pasta.