Pheasant Marsala | MeatEater Cook

Name: Pheasant Marsala | MeatEater Cook
Ingredients: 2 pheasant breasts, lightly pounded with meat hammer; 1 tsp. salt; 1 tsp. pepper; 1/2 cup flour for dusting; 2 oz. butter for browning pheasant; Sauce; 2 oz. butter; 5 garlic cloves, minced finely or crushed with garlic press; 1 bunch green onions, chopped in 1/4″ rings (keep greens separate from white bottoms); 8 oz. sliced brown Cremini mushrooms; 1 cup marsala cooking wine; 1 cup heavy whipping cream; 2 tsp. cornstarch; Cayenne pepper to taste; 8 oz. penne pasta

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When I was growing up, my family rarely went out to eat. But when we did, we went to Peterâ€™s Cafe Italiano, a little Italian restaurant in Colville, Washington that was only open three nights...

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Ingredients

2 pheasant breasts, lightly pounded with meat hammer
1 tsp. salt
1 tsp. pepper
1/2 cup flour for dusting
2 oz. butter for browning pheasant
Sauce
2 oz. butter
5 garlic cloves, minced finely or crushed with garlic press
1 bunch green onions, chopped in 1/4″ rings (keep greens separate from white bottoms)
8 oz. sliced brown Cremini mushrooms
1 cup marsala cooking wine
1 cup heavy whipping cream
2 tsp. cornstarch
Cayenne pepper to taste
8 oz. penne pasta