Wild Recipes

Pheasant Lasagna alla Vodka

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My favorite part of pheasant season is coming home to a warm, hearty, rustic meal. This pheasant lasagna is a perfect complement to a successful hunt. The vodka enhances the sweet undertones of the tomato sauce while the heavy cream brings a silkiness to the dish. The pheasant meat creates a lightness to the lasagna, which can often times be viewed as a heavy meal. And of course there is plenty of gooey, rich cheese in this dish, something every lasagna should always be. Enjoy!

Serves: 4-6
Also Works With: Any ground game meat
Time to Make: 2 hours


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Pheasant Lasagna alla Vodka

Recipe by Lindsey Bartosh
0.0 from 0 votes
Course: Wild Recipes
Servings

4-6

servings
Prep time

30

minutes
Cooking time

2

hours 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound ground pheasant breast

  • 3 oz prosciutto

  • 1 tablespoon olive oil

  • 1 medium shallot, minced

  • 3 cloves garlic, minced

  • ½ cup vodka

  • 28 oz can crushed roasted tomatoes

  • 1 tablespoon dried oregano

  • ½ cup heavy cream

  • 15 oz ricotta

  • 1 egg

  • 2 cups mozzarella cheese

  • 2 cups parmesan cheese

  • ½ cup torn fresh basil

  • Salt and pepper

  • 1 box oven-ready lasagna noodles

Preparation

  • Preheat oven to 350 degrees
  • In a large dutch oven over medium high heat, brown the ground pheasant and prosciutto for five to seven minutes. Remove the pheasant and prosciutto from the pot and set aside. Keep the drippings from the meat in the pot.
  • Add the olive oil to the Dutch oven with the pheasant drippings. Reduce the heat to medium-low and add the minced shallot and minced garlic cloves. Sauté for three to five minutes, stirring and keeping watch to not let the garlic overcook and brown.
  • Add the ½ cup vodka to the shallot and garlic, stir to break up anything on the bottom of the Dutch oven and let simmer for 10 minutes.
  • Pour the entire can of crushed tomatoes into the Dutch oven. Add the dried oregano and simmer for 30 minutes, until the sauce slightly thickens.
  • Turn off the heat and add the ½ cup heavy cream. Allow the sauce to cool while preparing the rest of the ingredients.
  • In a large bowl, add the ricotta. Lightly beat the egg and mix into the ricotta. Add one cup of the mozzarella and one cup of the parmesan to the mixture.
  • Tear the fresh basil into bite size pieces. Mix into ricotta and cheese mixture. Lightly season pepper.
  • In a 9×13’ pan, add a thin layer of the vodka tomato sauce to the bottom of the pan. This will help prevent sticking. After the thin layer of sauce is spread in the pan, add the ground pheasant and prosciutto to the vodka tomato sauce.
  • Place a layer of oven-ready lasagna noodles in the pan. You could also go with thinly sliced zucchini (my personal favorite) or already boiled lasagna noodles.
  • Spread a thin layer of the ricotta cheese mixture, topped with the meat and tomato sauce mixture, and sprinkle a half cup each of the mozzarella and parmesan cheese. Finish with another layer of noodles. Continue layering until all the ingredients have been utilized.
  • Cover the lasagna with aluminum foil and bake in the preheated oven for 45 minutes.
  • Increase the heat to 400°F, remove the foil from the pan, and finish the lasagna for 10 additional minutes.
  • Enjoy!!!!

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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