Category: Pheasant

For outdoor enthusiasts who are passionate about all things culinary, the delicious result of a glorious Continental Hunt at The Preserve in Richmond, Rhode Island, is just as exciting as the hunt itself. A well-dressed pheasant or two – or more – roasted to perfection by Preserve Executive Chef, Tommy DelMastro Jr., that embodies all we love about farm-to-table cooking. Chef Tommy’s recipe below is all about freshness and flavor and the rewards of the shooting life.

From the distant past when history was recorded in cave and rock paintings, to the era of the space shuttle, hunting societies have honored their prey by drawing nourishment from the animals taken. Today, that sacred tradition is carried forward with pheasant hunts at The Preserve. Immediately following one of The Preserve’s pheasant hunts, and in keeping with The Preserve’s farm-to-table philosophy, pheasants are delivered to the Members’ Clubhouse and Executive Chef Tommy DelMastro Jr.. One of Chef’s signature dishes – a members’ favorite – is pheasant pot pie, a deliciously hearty, creative variation on a familiar recipe. Participants in the wing shoot are served the delicacy that evening as part of The Preserve’s post pheasant hunt gourmet dining experience. Chef’s recipe follows. And unless I miss my well-seasoned guess, you’ll follow it to creation of a meal that will not soon be forgotten.

The earth gives up its bounty on a schedule all its own. Call it seasonal, if that imposes a comforting sense of order. In New England, late autumn is the season for pheasant hunting. Recently, a continental hunt was conducted at the Preserve at Boulder Hills in Richmond, Rhode Island. The immediate results? Let’s say ‘bountiful’ tells the story neatly. And then came the time to prepare the taken game for tables of outdoor enthusiasts. Enter Tommy DelMastro Jr., Executive Chef at The Preserve, to create a memorable pheasant based recipe.