I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.
- Ready In:
- 4 boneless skinless pheasant breasts
Marinade (substitute your favorite if preferred)
- 1⁄4 cup soy sauce
- 2 garlic cloves, sliced
- 1⁄4 cup onion, diced
- 2 tablespoons honey
- 1⁄4 cup rice vinegar
- 1⁄2 cup flour
- 2 -4 tablespoons butter
- 1⁄2 - 1 cup chicken broth
- 1⁄4 cup cilantro
- 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.
- 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.
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Delicious, yummy, Finger licking good. Taste is perfect. My husband and I love it so much. Added the marinade, chicken powder seasoning and water simmer it in a low heat. served with yellow rice pilaf and steamed broccoli. Thank you so much to my brother in law for giving us some pheasants. This is a keeper. Nothing I can ask for. Thank you for sharing.Reply
What a delicious Pheasant dish...and it's easy to prepare...we loved the tangy flavor...the meat was nice and moist and cooked all the way through...I used the broth and made the gravy on the thick side...served this with a rice pilaf and steamed broccoli...this is a keeper...thanks for sharing your recipe...=)Reply
This is excellent! I made it with (dare I say) road kill pheasant - saw it hit by a car, turned around and picked it up and did it up in this recipe using just the breasts. My husband raved about it! I had no cilantro, so added some grated ginger and served it over rice. We licked the platter clean! Quite simple, yet beautiful in presentation and with a complexity of flavor that belies the simple preparation! My compliments to you, Haversac!Reply