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Pheasant Cacciatore

Great recipe from Prois Staffer, Ruth Cusack!

Pheasant Cacciatore

2 whole pheasants cut up

1/4 cup avocado oil

  • 2 stalks celery chopped
  • 2 carrots chopped
  • 5-10 cloves garlic sliced (I like lots of garlic)
  • 1 onion cut up
  • 1 cup dry or 2 cups fresh mushrooms (I used a few dried morels, oyster and black trumpets)
  • 2 15oz cans chopped tomatoes
  • 2 cups Pinot Grigio
  • 2 teaspoons dried basil or 2 tablespoons chopped fresh basil
  • 1 teaspoon tarragon
  • 1 teaspoon thyme
  • 3-4 bay leaves
  • Sea Salt to taste
  •                                                                    
  •                                                                   1/2 bunch of fresh parsley chopped
  • I used a deep cast iron skillet with a tight fitting lid.  A dutch oven would be great to use as well.  Heat avocado oil under medium/high heat. Add the pheasant to the pan and brown them evenly as possible putting a nice golden sear on them.  Remove pheasant from the pan and set aside.
    Put celery, onion and carrot in the pan. Add a little more oil if needed.  Brown until onions are almost done then add the garlic and sauté a few more minutes.
    Add the wine, herbs and mushrooms. Cook over medium heat until the liquid is reduced by half.  Add tomatoes and sea salt to taste.
    Add pheasant back into the pan with the vegetables.  Reduce heat to low and let simmer for 2 1/2 to 4 hours.  Cook until the meat starts to fall off the bone.   Once done add the fresh chopped parsley and serve over zucchini noodles.
    ZUCCHINI NOODLES
    2 medium zucchini
    2 tablespoons salt
    Spiral cut the zucchini in a spiralizer.  I bought mine off of Amazon.   Put the cut zucchini in a colander and  sprinkle with salt and give it a good stir.  Let sit in sink to drain out the excess moisture for a couple of hours then rinse off the salt.
    In a 3 quart saucepan bring water to a rolling boil.   Add zucchini noodles and let boil only 1 minute.  Remove from heat and put it back in colander and rinse with cold water to stop the cooking process.  They are now ready for the pheasant cacciatore.
    by Ruth Cusack

 

The Ladies of Prois Are Getting It Done! Prois Customer Laura Krusheski!

A word from Prois Customer Laura Krusheski
“Thank you so much for making hunting attire for women! Your gear helped me so much during my recent winter wild bison hunt on the National Elk Refuge in Jackson WY. I skinned with my 300win for miles in the 25,000 acre refuge and your gear proved to be waterproof, breathable and warm! I wish my normal ski gear was made like this. ”
#proiswasthere #congratulations

The Ladies of Prois Are Getting It Done!  Prois Customer Laura Krusheski!

The Ladies of Prois Are Getting It Done! Prois Customer Laura Krusheski!