Recipe: Pheasant Meatballs With Orzo

Wild pheasant sage meatballs served on top of parmesan orzo, a delicious combination!

While I’ve bird hunted many times, I just haven’t been able to make it out yet this year. But I do have friends who gave me some pheasant legs and thighs because I had an idea.

I decided that the thighs and legs of our feathered friends need to be exploited a little. It isn’t required to take the legs of a pheasant (except for proof of sex), and I’m pretty sure those of us who’ve tried wild bird legs know why. Let’s get past that — grab a paper towel and some pliers, hold onto the fat end of that leg with a paper towel, and yank out those pesky long tendons with the pliers. It really is just that simple. Now simply bone both the thighs and the legs of two pheasants, and make some parmesan sage meatballs to go with some really nice parmesan orzo pasta and butter-basted asparagus.

Pheasant Meatballs

Ingredients

• 2 cups of boxed chicken stuffing (cornbread is good), ground up
• ½ cup of chicken broth
• 2 tbsp. butter
• 1 small diced shallot
• 1 tsp. of dried sage
• 1 tsp. of minced garlic
• 1 pinch of red pepper flakes
• Ground meat of 2 pheasant thighs and 2 pheasant legs
• ½ cup of grated parmesan
• 1 tsp. of salt and pepper each

Methods

Heat up the chicken broth either on the stove or in the microwave until very warm, yet not boiling. Set this aside. Melt the butter in a pan with the shallot, sage, garlic, and red pepper flakes until aromatic and the shallot is translucent. Add the chicken broth to this.

Add the ground-up chicken stuffing to the meat and mix. Then, add the butter, broth mixture, and stir in the parmesan, salt, and pepper. After you’ve mixed it all together, if it’s too moist to form a meatball, add some more broth; you shouldn’t need much, if any.

Form 12 to 16 meatballs, spray a baking sheet with oil, and place the meatballs on it. Place into a 420 degrees F oven for 30 minutes until cooked through. While the meatballs are cooking, make your orzo.

Parmesan Orzo

Ingredients

• 2 tbsp. butter
• 1 diced shallot
• 2 cups orzo
• 2 cups Pino Grigio (or other dry white wine)
• 2 tsp. fresh thyme leaves
• 2 cups chicken stock
• 1 cup heavy cream
• ½ cup of grated parmesan cheese
• Fresh cracked pepper

Methods

Over medium-high heat, melt the butter and cook the shallots for a few minutes, then add the orzo and stir until well coated with butter and starting to turn golden. Add the wine and thyme; simmer for about 3 to 4 minutes. Add the chicken stock and return to a simmer, then turn down to medium low and cook for 8 minutes while stirring often. Add the cream and parmesan and continue to stir until the pasta is done and has thickened up nicely.

Put your parmesan orzo onto a nice plate and top with the pheasant sage meatballs. Use butter-fried sage leaves or chopped parsley to garnish and serve alongside some buttered asparagus or your favorite green vegetable, maybe just a fresh green salad. Go crazy!

When it comes to hooves, fins, or feathers, you can always come up with a delicious trophy meal for you, your friends, and family. Enjoy!

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 7.

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