Don’t Fear Leftovers

Leftovers can be challenging especially when it comes to game meat. But if you cook for one or two, leftovers are hard to avoid. Occasionally I can get creative!

Here’s how I recycled grilled duck (original dinner pictured below) that my boyfriend made for me and some friends:

Luckily, I had an extra pheasant breast that we had thawed out. With the pheasant and duck I had just enough meat to cook for the two of us.

I had fried rice on the brain and was determined to make it work. I soaked the previously grilled duck and the pheasant separately with teriyaki and Mojo sauce.

Then I boiled some rice and put it in the fridge to cool. Once the rice was cool I fried it in a pan with 2-3 cap fulls of peanut oil. I added in salt, pepper, garlic powder and soy sauce.

While the rice cooked, I cooked the pheasant until it was white on both sides in another saucepan with butter. Then I added in chopped carrots, green beans and the duck. I let that cook covered for about 10 minutes.

I added two eggs to the fried rice. Lastly, I chopped up an avocado to add on top. Trust me avocado is amazing with any fried rice type dish.

I served my leftover creation with the fried rice on the bottom, the pheasant/duck stir fry and some extra juice above that and a few chunks of avocado to top it off!

My boyfriend went for seconds – always a good sign!

Do you have any tips for spicing up leftovers?

Cook with What You Have

This year I am trying to cook more often and with more creativity. My boyfriend’s a hunter, which means a bunch of fun game meat to cook with!

Recently I was craving tacos and had some pheasant thawed out! The problem is most recipes require at least 12 hours in a crockpot. Here’s how I improvised:

Four pheasant breasts (be sure to remove any extra pellets). Homemade taco seasoning:

Heat three cups of water in a large sauce then add some butter and half of a chopped red onion:

Boil some rice then set out to the side. Mix two tablespoons of the taco seasoning in the pan and rub one tablespoon on the pheasant sliced:

Add the pheasant in the pan and cook for 5 minutes. Then add in the rice and any additional yummy veggies you have (even frozen). Let cook covered for 10 min:

Cut a bigger piece of pheasant in half to be sure it’s cooked. You can serve in tacos, pita bread over salad or plain. I had mine over spinach with ranch and then in pita for lunch the next day:

If you have any good recipes and want to share them, I’d love to test them out!