Pheasant Marsala Meatballs
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Once again, pheasant season is right around the corner. It feels like I was just out with my dog, pushing corn rows and reeds, searching for pheasant. I still have frozen breasts, even! I haven’t used everything from last year yet.
If you are like me and need to open up some freezer space for another amazing fall hunting season, I highly recommend making up a batch of pheasant marsala meatballs. These meatballs are quick to make, perfect for using up last year’s breasts, and have a light flavor perfect for pairing up against a bold sauce.
Panko crumbs add texture and help hold the meatballs together, while the cheese adds a touch of creamy saltiness. It’s all rounded off with a palm full of fresh chopped parsley. The meatballs are partially cooked in the oven and finish off in a silky-smooth marsala sauce.
The lustrous marsala sauce is thick, rich, and hearty. It also is overflowing with mushrooms, which I personally love served in unison with pheasant, and has a sweet touch from the shallot. This recipe is the perfect way to welcome in the upcoming fall bird seasons! Enjoy!
Cook Time: 25 minutes
Servings: 4 – 6 servings
Also Works With: chukar, grouse, wild turkey
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Pheasant Marsala Meatballs
4-6
servings35
minutes25
minutesKeep the screen of your device on
Ingredients
- For the Pheasant Meatballs
One pound ground pheasant
One cup panko bread crumbs
Half cup shredded cheese – pecorino, mozzarella, parmesan, Romano (Your choice)
Quarter cup fresh chopped parsley
One teaspoon nutmeg
Salt and Pepper to taste
Two tablespoons milk
One egg, beaten
- For the Marsala Sauce
One third cup Marsala wine
Three tablespoons olive oil
Eight ounces mushrooms, sliced – cremini, portabella, shitake (Your choice)
One large shallot, minced
One teaspoon flour
One and a half cups chicken broth
Preparation
- For the Meatballs
- Preheat the broiler.
- Mix together the pound of ground pheasant, panko bread crumbs, cheese, parsley, salt and pepper, nutmeg, milk and egg. Use your hands to incorporate everything really well.
- For the Marsala Sauce
- Using two tablespoons of the olive oil in a preheated pan, cook the mushrooms for five minutes and until lightly browned.
- Add the shallots and cook an additional two to three minutes.
- Sprinkle the flour over the mushrooms and add remaining olive oil. Whisk together, creating a thin buttery paste. Add the marsala wine and whisk. Cook for two or three minutes.
- Slowly add the chicken broth to the pan, stirring continuously to thicken sauce. Bring to light boil and then let simmer for five minutes
- Add meatballs and simmer for an additional five minutes.
- Serve with fresh chopped parsley and extra shredded cheese.
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