Grilled Pheasant Breast & Fire Roasted Avocado Pesto

With a freezer full of ditch chickens it’s time to create out of the box healthy recipes. Most recipes you see using pheasant are always the same. Here is a simple healthy refreshing recipe packed full of flavor.

Grilled Pheasant Breasts & Fire Roasted Avocado Pesto Pasta

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Ingredients:

4 Pheasant Breasts
1 1/2 tablespoon cracked pepper
2 tablespoons crushed garlic
1/4 teaspoon sea salt
1 teaspoon dried basil
5 large Avocados (firm)
1 bunch fresh basil
8 cloves garlic
1 cup olive oil
1 box linguine pasta
20 cherry tomatoes
2 cups baby spinach
1/2 cup shredded parmesan cheese

Directions:

Preheat grill to med-high heat
Season pheasant breasts with 1/2 tablespoon cracked pepper, crushed garlic, sea salt & dried basil. Grill pheasant breasts for 5 minutes each side. Once pheasant is fully cooked remove from heat and let rest

Slice avocados in half and remove seed. Next slice avocados length wise 1/2 inch slices leaving skin on. Brush on olive oil and place on grill. Grill each side 1-2 minutes using spatula to flip.
Careful your avocados will burn if you leave them on to long. Remove from heat and let sit.

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Cook pasta according to package, rinse and coat with 2 tablespoons of olive oil and set aside.

Fire Grilled Avocado Pesto :

Remove skin from avocados, add four out of the five avocados into food processor or blender.
Next Combine basil, garlic, remaining pepper, parmesan cheese and 1/2 cup olive oil into food processor or blender, blend till desired consistency.

Creating the dish

Taking a large skillet add remaining olive oil, 3 cloves chopped garlic, baby spinach and cherry tomatoes. Sauté over medium Heat for 1-2 minutes. Add pasta to spinach mixture, continue cooking and stirring additional 2 minutes. Remove from heat and toss in avocado pesto.

Plate pasta and finish with sliced pheasant breasts and remaining avocados.

Enjoy.

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