"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pheasant Strips Recipe

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This recipe for Pheasant Strips, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyle DeJong
Added: Monday, November 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Breast meat filleted from 2 pheasants
1/3-1/2 c. plain, prepared breadcrumbs
2 T. butter
2 T. oil
2 T. sweet vermouth
1 tsp. soy sauce
2 tsp. lemon juice

Directions:
Directions:
With a thin sharp knife, cut breast meat into 1/2" thick strips and roll the meat in bread crumbs. In a large frying pan, heat the butter and oil over medium heat. Add pheasant strips and brown for 3 minutes on each side. Combine the vermouth, soy sauce and lemon juice, and pour the mixture over the meat. Roll the meat in the sauce until all strips are coated. Turn the heat up until the sauce bubbles. Cook until tender.

 

 

 

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