"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pheasant in Basil Cream Recipe

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This recipe for Pheasant in Basil Cream, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doreen Lewis
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. milk
1/4 c. dry bread crumbs
4 pheasant breasts
3 T. butter
1/2 c. chicken broth
1 c. whipping cream
1 jar(4oz) pimientos, drained
1/2 c. grated parmesan cheese
1/4 c. minced fresh basil
1/8 tsp. pepper

Directions:
Directions:
Place milk and bread crumbs in seperate shallow bowls. Dip pheasant in milk, then coat with crumbs. In a skillet over medium-high heat, cook pheasant in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add parmesan cheese, basil and pepper; cook and stir until heated through. Pour over pheasant.

 

 

 

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