SKILLET PHEASANT BREATS from The Hunter's Table Cookbook, Ducks Unlimited

Wonderfully Pleasant Pheasant recipe from The Hunter's Table Cookbook

 

Skillet Pheasant Breasts
from the On The Wing chapter

Serves 4

Contributor: SCOTT LEYSATH

Ducks Unlimited Culinary Council Chef

Ingredients:
4 to 6 boneless pheasant breasts, skin on or off
1/4 cup olive oil
Salt and pepper to taste
2 garlic cloves, minced
3 TBL onion, finely diced
2 TBL capers
1 tsp Dijon mustard
1/4 cup rice vinegar or white wine vinegar
Pinch of sugar
1/4 cup black olives, chopped
1 cup small tomatoes, quartered
1/4 cup fresh basil or parsley leaves, chopped
1/3 cup shredded Parmesan cheese
   
Instructions:
Rub meat with 2 TBL olive oil and season with salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Add meat and lightly brown on both sides. Add garlic, onion, capers, Dijon mustard, vinegar and sugar.

Cook for 2 to 3 minutes. Remove pheasant when just cooked and keep warm. Whisk in remaining 1 TBL oil. Add olives, tomoatoes and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked phesant and top with cheese.
   
Did You Know...
Ducks Unlimited has conserved more than 4,130,000 acres of wetlands in the United States, more than 6,680,000 in Canada, and more than 1,800,000 in Mexico. (The Hunter's Table Cookbook)