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Russ,
Just to note. You can also use Duck Breasts. You just have to swap out the Chicken Broth and use Beef Broth. |
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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
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The Following 2 Users Say Thank You to Robert Rambler For Your Post: |
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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.... |
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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 |
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The Following User Says Thank You to Frank Cronin For Your Post: |
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