Gamebird Gourmet // Pheasant Stuffed Peppers

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Satisfy the entire family on a cool fall or cold winter night with this hearty, warming meal! This combination of flavors from the peppers, onion and garlic with the cajun cooked pheasant will bring just enough heat to please most people but for those who dislike spice switch it out with Walton’s & Pheasant’s Forever Ringneck Rustler! Pair it with a nice stout or a robust Sauvignon Blanc to really finish off the night.


Recipe: Pheasant Stuffed Peppers

Ingredients
Boneless Skinless Pheasant Breast
Brown Rice
Onion
Garlic
Bell Peppers
Parmesan Cheese
Excalibur Cajun Seasoning
Excalibur Sweet Basil Oregano
Thyme

Directions
1 - Dice pheasant into smaller cubes or slices, the smaller the better.  If you have a grinder you can also run it through that.
2 - Chop ½ of a large white onion and 3 small cloves of garlic
3 - Sautee onion until it is translucent and then add pheasant breast and garlic
4 - Add Excalibur’s Cajun Seasoning (or Ringneck Rustler for those not wanting any heat)
5 - Cut top off of bell peppers and remove seeds and ribs
6 - Cook 2 cups of brown rice
7 - Once pheasant is done cooking add it to the rice and add a few sprigs of the thyme and sweet basil oregano
8 - Stuff peppers with pheasant and rice and cover in foil
9 - Cook at 380° for 15 minutes
10 - Unwrap from foil and cook for another 10 minutes
11 - Sprinkle top with parmesan cheese and let cook for a few minute to begin melting the cheese
12 - Serve hot