Roasted Pepper Pheasant

Roasted Pepper Pheasant

• 6 Pheasant Breast

• 4 TBS White Cheddar Truffle Popcorn Seasoning 

• 3 Bell Peppers

• 2 TBS of Olive Oil, plus more for drizzling 

• 1 Cup of Basmati Rice

• 1.5 Cups of Water

• ½ TBS Onion Powder

• Fresh Cilantro, chopped

Clean the pheasant and cut into bite size pieces.  Add to a non-metal container with Truffle Seasoning, add enough cold water to cover and let sit 24-48 hours.

Place the bell peppers in a baking dish and drizzle with Olive Oil and season with Salt and Pepper.  Bake at 350 degrees for 20 minutes.

Remove stems from the peppers and place in a blender with any liquid from the baking pan, 2 TBS of olive oil.  Blend until smooth.  If needed, add a little water.  Set aside, this can also be done several days in advance.

Add 2 TBS of Olive to a sauce pan and add rice, stir over medium heat until rice is coated.  Add water and bring to a boil.  Cover and turn to low heat and cook for 15 minutes.  Remove from heat and fluff with a fork, set aside on the stove to keep warm.

Over medium heat, place a sauce pan and add the bell pepper mixture.  Add onion powder and let warm through.  Drain the pheasant and add to the mixture. Stir and then cover for 3-5 minutes until pheasant is cooked through.

Serve over rice and top with Cilantro.