​Pheasant

• 4 Pheasant breasts

• 2 TB olive oil

• 3 TB butter

• 2 TB salt

• 2 bay leaves

• 2 cups water

​

Zoodles

• 4 medium zucchini, spiralized into noodles

• 2 TB salt

• 1 TB olive oil

• salt and pepper to taste

​

Pesto

• 2 cups fresh basil leaves

• 1/3 cup olive oil

• 3 garlic cloves

• 1/4 cup pine nuts, toasted

• 1/4 cup fresh parmesan

• 2 TB lemon juice

Prep the Pheasant:

First, make the brine for the pheasant by mixing the water with salt and bay leaves. Place pheasant in the brine (a medium bowl or large ziplock bag will do) and brine the pheasant breasts for at least 1 one hour in the fridge. Once brined, remove the breasts from the brine and pat dry, bring to room temperature (approx. 15 minutes).

​

Zoodles:

While the pheasant is coming to room temperature, place zoodles into a large bowl and sprinkle salt over them, mix well to distribute the salt and leave out for 15 minutes. 

​

Pesto:

In a food processor, combine all pesto ingredients and blend well. Set to the side.

​

Combine & Serve:

Once the preparation of each component is completed, combine altogether and serve with parmesan. Enjoy!

​

​

​

​