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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sun-Kissed Pheasant Recipe

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This recipe for Sun-Kissed Pheasant is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Pheasants, breast only, whole or in pieces
2/3 c. flour
3 T. margarine or butter
3 T. olive oil
1 1/2 c. orange juice
1 c. dry white wine
Fresh oregano, rosemary, and parsley
Directions:
Directions:
Shake pheasant breasts in bag with flour. Hear margarine or
butter and olive oil in skillet. Add pheasant breasts and cook until
browned, about 10-12 minutes. Transfer pheasant to warm
platter. Drain and discard fat from skillet. In same skillet,
combine remaining ingredients. Bring to a boil. Reduce heat to
low. Return pheasant to skillet. Cover. Simmer for 40-50- mn.,
or til meat is tender. Serve over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
an hour

 

 

 

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