"Eat your vegetables Bobby," was the nightly ultimatum from Mom while growing up. Green beans, peas, spinach and even broccoli presented no problems in meeting her demands, but my delicate childhood palate did have one little green nemesis – Brussels sprouts.
Like most kids, I "guaranteed" vomiting if I were made to eat something as detestable as a Brussels sprout. And also like most kids, I've grown to love foods I scorned as a youngster. In the case of Brussels sprouts, I have a pheasant dish to thank for my new found love affair with these green little nuggets of goodness. The pheasant dish of which I speak is pheasant tortellini with Brussels sprouts and I developed it on a whim while grabbing some pre-packaged pasta fixings in the cold case of my local grocer.
Ingredients (serves 2)
- · One pheasant breast deboned and cut into 1 inch cubes
- · Approximately two dozen Brussels sprouts cut in half
- · A package of cleaned portabella button mushrooms
- · A package of cheese tortellini
- · A package of Alfredo cream sauce
- · A half stick of butter
Preparation Instructions
1. Add butter to a large frying pan and melt. When the butter is melted add pheasant meat to the frying pan and sauté till the pheasant begins to brown.
2. Sauté the mushrooms in butter in a separate frying pan.
3. Likewise sauté the Brussels sprouts in butter in a third frying pan until they begin to caramelize.
4. Combine the pheasant, mushrooms and Brussels sprouts into one large frying pan and reduce heat to low.
