Smoked Pheasant Flatbreads
It's game on with these flavorful, rustic Smoked Pheasant Flatbreads. Topped with smoked pheasant breasts, sautéed mushrooms and leeks, and sharp white cheddar, these are the perfect fall app, lunch or dinner.
Smoked Pheasant Flatbreads
Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6
Ingredients: |
|
| 4 | Smoked Pheasant Breasts, sliced |
| 6 | Flatbreads or Naan |
| 2 T | Olive Oil |
| 2 T | Butter |
| 8 oz. | Cremini Mushrooms, sliced |
| 4 | Garlic Cloves, minced |
| 1 | Leek, sliced thinly |
| Wild Game Hunter's Blend | |
| 1/4 cup | White Wine |
| 2 T | Sherry |
| 8 oz. | White Cheddar, grated |
| 2 oz. | Parmesan, shaved |
| 2 T | Parsley, chopped |
Instructions:
- Preheat the oven to 400 F.
- Heat olive oil and butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 3 minutes, then add the garlic, leek, and fresh thyme. Season with Wild Game. Sauté for 5 minutes, stirring occasionally, then add the wine to deglaze the pan. Simmer for 3 minutes, then transfer the mixture to a bowl and set aside.
- Lay flatbreads on a sheet tray, then divide the mushroom-leek mixture among the flatbreads. Add sliced pheasant, then sprinkle with cheddar and parmesan. Bake in the oven for 7 to 10 minutes.
- Remove flatbread from the oven, sprinkle with parsley, then slice and serve warm.
