Pheasant Andy

[Andrew Sacco]

Butterfly and pound pheasant breasts until thin. DRY THEM. Season with salt/pepper and Italian season. Dust with flower seasoned with salt/pepper (yes it's redundant but who cares). Dip in egg, then into seasoned bread crumbs. Fry lightly in canola oil just until done. Drain on a paper towel. Top with roasted sweet red pepper and grilled artichoke hearts marinated in olive oil and Italian seasoning (DeLallo artichokes are good, their peppers aren't I make my own).

[Stephen Hodges]

Thanks Andy, I have a couple in the freezer and will definitely try this:)

[Garry L Gordon]

I'm hungry now...and did not kill but one pheasant (now gone) last year! Cruel.:)

[Randy G Roberts]

I'm making a motion at the next BOD meeting that the Advertising Manager cooks at all future meetings. I've got good money and will give odds that it'll pass, unanimously! :) Double d**n that looks good Andy.

[Andrew Sacco]

Thank you Randy. There's a reason my pants are tight : ) I take a lot from my mothers Italian cooking and try to adapt it to game. She could make a cinder block taste like heaven. Roast the peppers good and long until the skin is charred and they're soft, on a fire is the best, then place them in a paper grocery bag for 15 minutes and cinch it tight. Take them out and peel them and then shred them with your fingers into thin strips, discarding the seeds and pith. Dress with good olive oil, salt, pepper, lots of minced garlic..and let them suckers sit for a while. They need to be the consistency of a soggy earthworm, if they have firmness not good. When room temp they're killer on steak, chicken, pheasant, crusty bread..the list goes on. The Delallo jarred ones are bitter and half cooked, not true roasted peppers in my eyes.

[Harold Lee Pickens]

I have done grouse in that manner also, very tasty. I love roasted red peppers also.

[Mike Koneski]

I prefer to use Polish or German seasoning. Just sayin’.

[Andrew Sacco]

I prefer to use Polish or German seasoning. Just sayin’.

I know, which is why I didn't bring you any...

[Mike Koneski]

I know, which is why I didn't bring you any...


I wasn't holding my breath to see any of those pheasant breasts!!

[Andrew Sacco]

I wasn't holding my breath to see any of those pheasant breasts!!

You're just jealous because mine were all head shots and yours were all riddled with lead :)

[Mike Koneski]

Cooked mine up yesterday. Had breasts from two hunts last week to do. Pounded them down, rubbed them with smoked salt and coffee & Chili pepper rub, sauteed them in butter and onion. Then added broth, diced tomatoes and lemon juice. Cooked up some macaroni elbows and then mixed them all together. Added some sriracha sauce to mine. Only thing that would have been better was if I had egg noodles instead of elbows.

Reminds me of the old Hee-Haw show, "Hey grandpa, what's for supper?"

[Andrew Sacco]

Uh, I didn't get the invite Mike, must have missed it :cuss:

[Mike Koneski]

It was with your Publisher's Clearinghouse check.

[Andrew Sacco]

It was with your Publisher's Clearinghouse check.

Cute kid...