Pheasant Phenom

This recipes comes from Naomi Vasby, in the Essential Game Bird Recipes by Pheasants Forever.

This one actually sounds good and easy to make if you want to take the time.

Ingredients:
1 pheasant, breast and legs
2 cans (14.5oz) Del Monte diced tomatoes (Basil, Garlic & Oregano)
2 pkgs. Knorr Parma Rosa Pasta Sauces (creamy tomato sauce mix)
2 cups white zinfandel
1 pkg (8oz) linguine
1 cup shredded cheese

Directions:

1. Defrost pheasant, if frozen. Place pheasant meat in pot of boiling water. Boil meat for 10 to 15 minutes (cooking times vary depending on the size of the pheasant). Remove pot from heat. Remove meat from bone. Shred and/or dice meat.
2. In large saucepan, combine cooked, shredded pheasant, diced tomatoes, pasta sauce mix and white zinfandel. Stir ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Prepare linguine according to package directions. Place linguine on plate, top with sauce, add shredded cheese.