Excellent Pheasant Breast

[Pheasant Slayer]

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!)