I developed this recipe using various ingredients that I happened to have on hand at the time. It has gone through several revisions. It yields the most tender pheasant (or partridge) I have ever tasted.
This delightful creamy pasta dish is loaded with flavor, thanks to a few fennel seeds and a serrano pepper. The heat can be toned down for less zesty palates by removing the seeds from the pepper, and/or only using half the pepper.
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