Pheasant Andy
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).
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