Excellent Pheasant Breast

[William Maynard]

This is a great recipe for pheasant. It calls just for the breasts but, I cut up 2 whole pheasants. This will not disappoint.

Cut breast meat into small cubes. Soak in beaten eggs for at least 20 mins.(For extremely tender meat soak overnight). Remove from egg mixture and roll in seasoned Ilalian Bread Crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in a oblong casserole dish (single layer). Add 1 can of chicken broth (14 1/2 once) and one can of drained mushrooms (8-10 oz. size or more if you like mushrooms).

Place thin slices or shreaded Muenster cheese over meat and mushroom mix and cover with lid (or foil). Cook in oven at 350 degrees for 1 hr. and 20 minutes. Can be served on rice or on the side. (You will never cook pheasant another way again!)

[Russ Jackson]

William ,I just wanted to drop you a note to say Thank You and to let you know ,my Family and I had " Pheasant Maynard " this evening for dinner ,served with home made Noodles ,Stuffing , and a Tossed Salad w/ Ranch Dressing , made by yours truly ,now my wife thinks I am a Gourmet Chef ! Absolutely delicious , Thank you, we enjoyed your recipe very much ,we will be having this again ,as soon as I can scratch up a few more Ring Necks ! Russ

[William Maynard]

Russ,
Just to note. You can also use Duck Breasts. You just have to swap out the Chicken Broth and use Beef Broth.

[Robert Rambler]

William, This is an awsome recipe(but you already knew that). I cut up two birds last night and left them marinade in the egg overnight, followed the rest of the directions as noted. This is the most tender "Ditch Chicken" I have ever sunk a tooth into! We spooned the meat,shrooms and cheese over wild rice,the Wife even had seconds:shock: With what we had left over I would estimate that two birds will serve at least four maybe five people. I recommend everyone give this one a try!! :D Thanks again!

[William Maynard]

Robert, I am glad you liked it. The picture has my mouth watering.... Just to let you know this is the only way my wife will eat Pheasant. I love my bird hunting so, I am always looking for new ways to try it......
Take care....

[Frank Cronin]

William,

While watching Sunday NFL countdown I prepared the dish you shared with us in this post. I cooked your pheasant recipe today and it was absolutely delicious! Very easy to make. Since I had three birds I added some extra broth and mushrooms. Echoing what Rob said is there is plenty for four or more with the dish. I cooked for only for myself since my girlfriend thinks eating wild bird is "weird". So I ask her where do you think Purdue chickens and Butterball turkey come from?? Anyhow, I have leftovers to nuke in the microwave for the next couple of days.

Thanks!

Frank