Description
Wild pheasant is combined with salty Pecorino cheese and fresh parsley for meatballs in a marsala wine and cremini mushroom sauce. This dish is a little bit sweet, a little bit salty, rich and rustic.
Ingredients
- 1 pound Ground Wild Pheasant
- ½ cups Panko Bread Crumbs
- ½ cups Pecorino Cheese
- ½ cups Parsley
- Salt And Pepper, to taste
- 1 teaspoon Nutmeg
- 2 Tablespoons Milk
- 1 Egg, Beaten
- 3 Tablespoons Olive Oil, Divided
- 8 ounces, fluid Cremini Mushrooms, Sliced
- 1 Shallot, Minced
- 1 Tablespoon Flour
- ⅓ cups Marsala Wine
- 1-½ cup Chicken Stock
Preparation
Preheat broiler on high.
Combine ground pheasant, bread crumbs, cheese, parsley, salt and pepper, nutmeg, milk, and eggs. Use hands to thoroughly incorporate the ingredients. Roll meat mixture into balls about the size of your palm, or a tablespoon.
Place on lightly greased baking sheet. Bake for 5 minutes, until lightly browned and not quite cooked all the way through. Set meatballs aside.
For the sauce, heat 2 tablespoons olive oil in a high-sided saute pan over medium-high heat. Add mushrooms and cook 5 minutes until golden brown. Add shallot, cook an additional 2–3 minutes.
Reduce heat to medium. Sprinkle flour over mushrooms. Whisk. Add remaining olive oil and whisk until a thin paste forms. Pour in marsala wine and whisk. Cook for a minute or two.
Slowly add chicken stock, whisking the entire time. Bring to a light boil and simmer for 5 minutes. Add meatballs into sauce and cook for 5 minutes.
Enjoy!
