| Grilled Pheasant Breast with Tomato Basil Pesto |
| Prep Time: | 10 minutes | Cooking Time: | 15-20 min. |
| Servings: | 4 |
| Comments: |
| Great cooked on your backyard grill on in a skillet! |
| 4pieces Boneless Pheasant Breast |
| 2 tsp Oil (olive is nice for this recipe) |
| 1lb Pasta - your favorite - we used Gemini |
| 1 Large Tomato, diced |
| 1jar Prepared Basil Pesto |
| Salt & Pepper |
| |
| Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to high. |
| Remove skin from pheasant breasts (when grilling, brush oil on both side) and season with salt & pepper. |
| Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving. |
| Cook pasta per directions on box. |
| When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat. |
| If preparing on stove top: place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides. . |
| Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation |
