On the outside chance you've got one batch of morel mushrooms left from the spring woods and one pheasant still frozen in your freezer, then I've got the recipe for dinner tonight. Ingredients 1 Pheasant 1 cup fresh morel mushrooms Bowtie pasta 1 cup fresh spinach 1 tablespoon of minced garlic 2 tablespoons of olive oil 2 tablespoons of butter 2 to 3 tablespoons of garlic & onion spice mix Salt & pepper to taste Instructions Step 1: season pheasant meat (deboned) with garlic & onion spice mix and salt & pepper Step 2: cook noodles according to packaging Step 3: lightly sauté morels in butter Step 4: sauté pheasant meat in olive oil Step 5: When noodles and morels are done, add spinach to meat pan. Cover & steam the spinach in the meat pan. Step 6: Toss noodles, pheasant, spinach and morels into one pan or bowl. Step 7: Serve & enjoy Additions you may consider: fresh parmesan or mozzarella cheese on top (Truth in cooking blogs act, article 27811-12: my wife, Meredith, deserves credit for this particular recipe) The Pointer is written by Bob St.Pierre, Pheasants Forever's Vice President of Marketing. Follow Bob on Twitter @BobStPierre.