Cajun gamebird tortellini Alfredo


(12/21/2003)

by Kris Winkelman

This is a slightly different twist on one of my favorite recipes"”gamebird with tortellini and Alfredo sauce.

It's really quite easy to make.

Start by dusting the breasts from two pheasants or ruffed grouse in flour seasoned with Babe Winkelman's Country Cajun salt. In a large non-stick skillet, melt four tablespoons of butter. When the butter is beginning to brown, place the meat in the skillet.

When the meat is browned on all sides, remove to a warm plate and cover with aluminum foil while you finish the dish.

In a large pot of boiling water, place one package of cheese-filled tortellini. Follow the instructions on the package. In a smaller pan, bring a cup of water to a boil and steam some broccoli.

To make the sauce, melt in a large non-stick skillet:

1 stick of unsalted butter

When the butter is melted, add:

1 cup of heavy cream

When the cream is hot, add:

1 cup fresh-grated Parmesan cheese

Add Babe Winkelman's Country Cajun seasoning to taste. I use enough so the sauce actually changes color. You'll want to stir in a little at a time, tasting until you get the desired flavor. I won't give you quantities because everyone's tastes are different. What may be mild to one person might bring tears to someone else's eyes.

When the tortellini is done, drain the water through a strainer and add the tortellini and broccoli to the sauce.

Cut the meat into thin slices. Spoon the sauce-pasta-broccoli mixture onto a plate, top with slices of meat, sprinkle the plate with pine nuts and serve with garlic bread.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto www.winkelman.com

 

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