Pheasant Andy

Andy · 03-14-2022, 05:06 PM

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).

Steve Hodges · 03-14-2022, 06:12 PM

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

mobirdhunter · 03-14-2022, 06:20 PM

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

Randy Roberts · 03-14-2022, 07:37 PM

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.

Andy · 03-14-2022, 07:59 PM

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.