Pheasant Deluxe


(2 votes) 5 2

After a long stretch of heavy meals, or for a rather special dinner, this recipe offers a delicious change of pace.

Shared by ,
Necedah, WI

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 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


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.

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