Ingredients:
1 pre-made flatbread crust
.5 oz. olive oil
¼ tsp. dried oregano
4 oz. pizza sauce
6 oz. smoked venison sausage, slice ¼” rounds
2 oz. roasted red pepper, julienne
2 oz. caramelized onion, julienne
2 oz. roasted mushroom sliced 1/4”
4 oz. cheese curds, crumbled
Optional garnish - Oven-dried kale chips
Directions:
Pre-heat oven to 450 degrees. Use a pizza stone if available.
Brush flatbread with olive oil and sprinkle with dried oregano.
Spread a thin layer of pizza sauce over entire surface of crust.
Top evenly with ingredients listed in order so cheese curds are your last topping.
Place flatbread in pre-heated oven and cook for approx. 10-12 minutes until cheese is golden brown and crust is crisp.
Remove from oven and cut into individual pieces.
Garnish by sprinkling kale chips over flatbread. Fresh arugula or basil also makes a great garnish.
Pheasant Egg Drop Soup
Ingredients
To prepare Stock:
1 whole pheasant
1 yellow onion, rough chopped
1 carrot, rough chopped
3 ribs celery, rough chopped
2 Tbsp. Olive Oil
1 Tbsp. fresh ginger, minced
3 cloves garlic
2 bay leave
1 tsp. whole peppercorn
2 Quarts cold water
To finish soup:
¼ Cup corn starch (mix with ¼ Cup cold water)
2 whole eggs
2 Tbsp. light soy sauce
2 Tbsp. fresh chive, minced
1 Tbsp. toasted sesame oil
Salt to taste
Directions:
1. Remove breasts from pheasant and set aside.
2. Remove legs and thighs from carcass and break cage into half.
3. Place legs, thighs and cage on sheet pan. Add carrots, celery, onion to pan. Drizzle olive oil over bones and vegetables. Roast in 400-degree oven. Remove when bones are golden brown. Approx. 20 minutes.
4. Place roasted bones and vegetables in a 4 qt. stock pot. Pour cold water over the top and add bay leaves, peppercorn, ginger and garlic cloves. Bring to a simmer. Once simmering back heat down to a very gentle simmer and allow to cook for up to 2 hours.
5. After 2 hours stock should be clear and golden in color. Strain to remove bones and vegetables. Return stock to pan and bring to a low simmer.
6. Place pheasant breasts in stock to poach. Remove once cooked through to 165-degree internal temp. Set aside.
7. To finish soup mix corn starch with cold water to make a slurry. Slowly pour into simmering broth and whisk to prevent lumps. I like to add half the corn starch to start with and then just a little a time until I get the thickness I desire. Let simmer for at least 5 minutes to cook starch thoroughly.
8. Whisk eggs in a small bowl. Stir stock to create a little bit of a whirlpool action and slowly pour scrambled eggs into stock. This will create the ribbons of eggs. Make sure your stock is at least 200-degrees in temp.
8. Season with soy sauce and toasted sesame oil. Add salt to taste.
9. To plate ladle hot soup in bowl, dice poached pheasant breast into small pieces and add to soup. Garnish with minced chive or chopped green onions.
*Note – This soup can be prepared using store bought chicken stock or bouillon cubes. You can eliminate steps 1-5. Still a very good soup but if you have the time, making your own stock will make it even that much better.