The Deadwood Social Club's Smoked Tuaca Pheasant

Start with a fully cooked smoked pheasant or smoked chicken.  Pull all the meat off of the bones (size of pieces are your preference).  Refrigerate the pheasant or chicken meat.

Start with a saute pan over high heat:
Add         1 tablespoon butter (unsalted)
                1 teaspoon minced garlic
                1 tablespoon julienned shallots
                Sliced mushrooms (quantity is your preference)
                A handful of smoked pheasant or chicken
                2 tablespoons or more julienned sundry tomatoes
                A pinch of crushed red pepper flakes
 
Saute for 2-3 minutes.  Deglaze with 1oz tuaca (away from the flame).  Ignite liquor; stir until flames die out.
Add:       A splash of Worcestershire sauce
                A splash of tobacco sauce
                2 ounces vegetable stock
                1 cup heavy cream
                A pinch of freshly chopped parsley
                Season with salt and pepper to taste
Reduce down until cream looks like a thickened gravey.  Mix in precooked pasta.  Top and serve with shredded Asiago cheese.
Enjoy! And thanks for dining with us!
Chef Caleb, Deadwood Social Club