Carrot Pheasant

Carrot Pheasant

Carrot Pheasant

• 10 Carrot, peeled

• 3 TBS Olive Oil

• Salt and Pepper

• 2 cups of Water

• 2 Pheasant Breast

• ! Red Pepper, Chopped

• 1 Jalapeño, Chopped

• !/2 cup Green Onion, chopped

• 2 TBSP Olive Oil

Preheat over to 350 degrees. Drizzle carrots with olive oil, and then add salt and pepper. Cook 45 minutes until tender and done. Add carrots to a blender with water and puree add more water if needed.

In a pan, cook pheasant in oil until cooked through. In a separate pan, sauté red pepper, jalapeño, and green onions until tender. Add pheasant to the vegetables, stir. Add pureed carrots to the pheasant mixture. Plate rice (rice instructions below) and top with Carrot Pheasant.

Rice

• ! cup Rice

• 2 cups Water

• 1 tbsp Oil

While pheasant is cooking, sauté rice in oil. Add water and bring to a boil. Lower heat. Cover. Simmer until ready. Fluff with fork.