Ingredients:
pheasant breast
1/2 cup milk
1 cup bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon dried parsley
1/4 teaspoon sage
1/2 teaspoon chopped rosemary
1/4 teaspoon thyme
1/4 cup butter
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Directions: Cut the pheasant breast into long strips. Combine dry ingredients on a plate. Pour milk in shallow dish and dip strips in milk and then coat in crumb mixture. Place strips on baking sheet that has been sprayed with non-stick spray or is coated with shortening. Melt the butter and drizzle it on top of the pheasant strips. Bake in 400°F oven for 10 minutes. Serve hot.
Notes: This is a favorite way to prepare the pheasant breast my husband brings home from hunting.
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