Pheasant Deluxe
Time needed
20 min
preparation
+
20 min
cooking
Serving Size / Yield
4 servings
Ingredients
- 4 pheasant breasts, boned
- 1/2 C. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 Tbs. butter
- Brown Lemon Sauce:
- 4 Tbs. butter
- 2 Tbs. fresh chopped parsley
- 2 Tbs. lemon juice
Directions
Clean and skin pheasant breast, then place between two pieces of waxed paper and pound lightly with a meat mallet (or the back side of a heavy spoon) until the pheasant breast are 1/4-inch thick. On waxed paper, mix flour with salt and pepper. Dust pheasant breast with seasoned flour. In a skillet over medium heat, melt butter and fry pheasant breast 5 to 7 minutes per side or until browned. Remove to a warm platter.
Melt butter in the same skillet. Add parsley and lemon juice, then stir and cook for 30 seconds and serve over pheasant. Serve with brown rice and a tossed green salad.
