Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade. Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant. Heat a frying pan with butter, and place coated pheasant in pan. Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro. Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don’t let all the chicken broth cook off, or it could burn. Add more if necessary. Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy. Serve with rice, or noodles. Variations: instead of chicken broth, use chicken noodle soup and some water! Or, use your favorite marinate. Or, after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.
Number Of Ingredients 25 Steps:
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More about “dorm room pheasant recipes”
Time 1h Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Line a baking tray with foil. Mix together olive oil, melted butter, wine and the juice of half a lemon. Pour the mixture over the chicken, under the skin and inside the cavity. Season pheasant generousaly with salt and pepper. Sprinkle the parsley on top. Rub the minced garlic over the pheasant, mixing all ingredients together over the bird and under the skin. Stuff the garlic head into the cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string. Place breast-side up into baking tray. Roast for 45-50 minutes, basting half way through cooking time, until juices run clear when the thigh is pierced with a skewer. Baste again, then broil for a further 2-3 minutes, until golden. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices. Enjoy!
