Penne with Smoke Pheasant and Peas (serves 6)

1 whole smoked Pheasant

2 cups fresh or frozen peas

1 lb. Penne Pasta (or whatever type of pasta you prefer)

Alfredo Sauce (you can either buy it already made, packaged, or use the recipe below.

Strip the meat from the smoke Pheasant and set aside.  If using fresh peas, remove from pods and rinse.  If you are using frozen peas, defrost under the faucet using warm water.  Set the peas aside.

Cook pasta according to package directions.

If you are using a packaged Alfredo sauce mix, follow the directions on the package. If you want to try ours, here's the recipe:

2 cups heavy cream

4 tablespoons unsalted butter

2 cups freshly grated Parmesan Cheese

Salt, Pepper and Nutmeg to taste.

Put the cream and butter in a saucepan over low heat and let it boil for a couple of minutes.  Stir in half the Parmesan cheese.  Add  salt, pepper and nutmeg to taste.

While your sauce is still on low heat, add the smoked Pheasant and peas.  Cook on low heat for 1 to 2 more minutes or until the pheasant and peas are warm.