In my household, macaroni and cheese is always on top of the list of requests for dinner…and lunch…and even sometimes breakfast, so I’m always looking for ways to change up the recipe. I recently came across the following recipe that is PERFECT for bird hunters, as it calls for pheasant meat to be added…oh, and bacon. Enough said, right? Try it yourself, and let us know what you think!
Creamy Pheasant Mac and Cheese
Ingredients
- Two pheasant breasts, cubed
- Two slices bacon
- 2 cups uncooked elbow macaroni
- ¾ lb. Velveeta, cut into ½ inch cubes
- Approx. ¼ cup whole milk, warmed
- Salt and pepper to taste
Directions
In a heavy skillet set over medium-high heat, fry the bacon until crisp. Remove the bacon to a paper towel-lined plate and pour off all but about 1 Tbsp. of bacon fat. Return the skillet to heat and add the cubed pheasant breast. Stir and sauté until just cooked through.
Bring 3 quarts of salted water to boil and add macaroni. Cook until al dente, about 8 minutes. Drain the macaroni and return to the heated pot.
Add the cubed cheese and milk a little at a time, stirring until the cheese is melted and pasta is well coated. Stir in the pheasant breasts, salt, and a lot of black pepper. Top with the crumbled bacon and enjoy.
(Recipe via Field & Stream; Photo: foodnetwork.com)
