Quick and easy pheasant recipe, ready in a few minutes, perfect for camp stoves:

- Skin and bone breast and thighs, cut into 3/4" strips.

- Brown hot and fast in sizzling butter and/or good olive oil.

- When meat is lightly browned, pour a little burgundy into the pan to glaze the meat.

- Remove from heat and serve while the interior of the meat is still pink. This works well for ruffed grouse, too.

NEVER EVER marinade or overcook game bird meat!

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