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One more tip, it doesn't take an hour and a half to cook, more like 45 minutes. This may be because we cut the pheasant into breasts and cook them that way, similar to chicken.
Excellent, and withstands reheating beautifully. I took it to a dinner party with a crowd accustommed to eating at 4 (Michelin) star restaurants and covered myself with glory.
Awesome! This was a major hit!
o my gosh i Am 12 years old and got my first pheasant. thank u. and this dish is the best in the market. thanks i hope you find more yummy recipies
This recipe was amazing, it was my first time trying pheasant (my husband and hunting dogs brought it home) and I was extremely impressed. Another good hint--store wild pheasant in fridge in bag with a little bit of milk for 36 hours before cooking, the milk breaks down the proteins and makes the meat tender. I cooked it for only about 45 minutes and it was done, and it wasn't instantly clear to me that the skillet goes directly from the stove to the oven, I had to read it several times. So glad we decided to do this one, we'll be having pheasant as much as possible now!
This is a fabulous recipe. We breasted 3 nice sized pheasant and followed the directions exactly and my entire family loved it. Even my 3 year couldn't get enough. It's given me more reason to bring home more pheasant when I hunt upland birds. We'll try this with quail next. Thanks for such a great recipe!
I made this last night for my goumet friend from Austia and I consider her one of the best cooks I know ---she exclaimed "this probably is the best pheasant I have ever had!" I used only the breasts and I deboned them---Thank you for such a great receipe. It will go into my favorite receipe file.
Excellent dish, outstanding flavor, the sauce reduction really set off the dish.