Pheasant Breasts
 

Two nights in a row! Tonight was pheasant breasts.
Breast the birds, reserving the carcass for soup or pot pie.
Slice the breasts across the grain in fork-sized pieces, and soak them for about 4-5 hours in a mixture of about 2 cups of buttermilk and about 1/2 jar of Gray Poupon mustard. When ready to cook, roll the pheasant pieces in breadcrumbs and fry them in a pan with hot oil.

Surprisingly, after cooking, the mustard is not very strong. My wife thought it would have helped to have something like ranch dressing as a dipping sauce. Kinda like chicken Mc Nuggets.

Getting ready for deer camp next weekend. My dinner contribution will be shrimp/chicken/andouille sausage gumbo. Breakfast will be eggs/Taylor Pork Roll, English Muffin Bread and homemade sticky buns

Home made sticky buns!!?? Do they stick to your ribs??:)

If you like Mexican food I call this Nacho Pheasant. Breast out the bird and brown in a pan then cover it with salsa and let it simmer until tender then cover with a blend of Mexican cheese until melted. Serve with chips or over rice. Cook enough for leftovers as it's even better the next day.

Angel - If you ever saw the tub of guts I carry around out in front of me, you'd know they stick to your stomach!