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11 responses to “Greek Pheasant Pasta”

  1. True

    Looks fantastic! Thinking along similar lines this weekend with this dish. Duck rather than Pheasant though.

  2. la domestique

    I’m a big fan of Psilakis’s How to Roast a Lamb for the recipes and gorgeous photography. This one looks great and you’ve inspired me to revisit his book.

  3. Allan Suddaby

    Currently scouring your site for all your fantastic pheasant information. Hanging, plucking, gutting… it’s a whole new world. Thanks for your help!

  4. Stef

    There’s no way I’d find Mavrodaphne here so would Marsala be an acceptable substitute?

  5. Chris

    Thanks, this looks great! I know what I’m going to do with a couple of the pheasants in my freezer this weekend.

  6. Amy @ Chef Basket

    This dish sounds so delicious. Including pheasant with pasta is simply an ingenious idea and very tasty. Thanks for putting up this recipe.

  7. Lisa

    I made this last weekend and it was PHENOMENAL. Everyone loved it–thanks!

  8. Jeff

    Going on my first hunt ever Sunday. Seriously hoping I have an excuse to make these shortly after! Thanks for all the inspiration and motivation Hank.

  9. Hollan

    This looks delicious! All I have are pheasant breasts….about how many do you think I should use in place of the pheasant pieces?

  10. Jim

    Wow. This is one hell of a dish. Greek sweet and sour. The more I ate it, the more I liked it. The layering of flavors is profound. It’s not a dish I would put on a regular rotation but this is definitely on the list if I’m looking for something other pheasant pot pie or pheasant soup.

    On to Orange Pheasant and Pheasant Normandy.

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