Pheasant Breasts

[Big D]

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