This recipe is a great weeknight meal. Creamy pasta alfredo with pheasant comes together in just 30 minutes and only uses one pot.
The rich, Parmesan cream sauce is balanced by light pheasant breast meat, and you can use any pasta you want—linguine, fettuccine, or even penne. Just make sure that the pasta is completely submerged in step 2 to ensure even cooking.
Find the recipe on MeatEater: https://www.themeateater.com/cook/recipes/pheasant-alfredo