doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com OT: The care and handling of pheasants

Here's the recipe we used on Monday for the 4 pheasants I got on Sunday. But first, a warm hello to the 5th bird that got away from me. HELLO.

Sautee an onion, red pepper, and a bit of garlic in a frying pan.

Cut the meat into medallions, dip them in egg and flour. Once the onion and pepper is nice and soft, push them to one half of the pan. Let the medallions brown for a bit then push all of the onions and peppers over the top of the browning phesant. Add about half a can of chicken stock or broth. Add rosemary to taste.

The flour winds up thickening everything into something like a stew. Tastes great. Not likely to leave any leftovers.....