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Pheasant Breast with Tortellini Cream Sauce

Ingredients

  • 3 cups pheasant breast skin removed - cut into 1 - 2 inch pieces
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespooons lemon juice
  • 2 - 3 or more cloves garlic minced
  • 1/4 cuip dry white wine
  • 4 cups cooked tortellini pasta
  • 2 - 3 tablespoons fresh basil leaves minced
  • 2/3 cup heavy whipping cream
  • 1/3 cup shredded parmesan cheese
  • 1/4 cup blue chees crumbles
  • 1 cup tomato - seeded and diced

Instructions

  • Season pheasant with salt and pepper. Heat olive oil in a large skillet over medium heat. Add pheasant and lightly brown, but do not cook meat completely. Stir in lemon juice and garlic. Cook 1 minute. Add white wine and cook for 1 - 2 minutes more. Remove pheasant pieces and keep warm. Add tortellini, basil, heavy cream and cheeses. Stir in and cook until sauce is creamy and pasta is warmed throughout. Return pheasant to pan. Spoon onto plates and top with tomato.