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Pheasant Deluxe

Russ Myers


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

★★★★★ 2 votes
4 servings
20 Min
20 Min
Pan Fry


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


1Clean 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.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom