"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Laurie & Dave's Gourmet Pheasant Recipe

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This recipe for Laurie & Dave's Gourmet Pheasant, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Wastrack
Added: Monday, October 29, 2007


1/4 cup butter or margarine
2/3 cup sliced almonds
6 boneless pheasant breast (can use chicken instead)
1/8 tsp. red pepper flakes
1 can cream of chicken soup
1 cup heavy cream
1 T. Dijon mustard
2 T. orange marmalade

Melt 1 T. butter in skillet. Add almonds until brown. Remove almonds.
Put pheasant breasts between sheets of plastic wrap and pound to even thickness. Salt and pepper if desired.
Melt remaining butter in skillet. Add breasts and cook until browned.
Add half of toasted almonds, red pepper flakes, soup, cream, mustard and marmalade.
Cook about ten minutes or until sauce thickens.
Garnish with remaining almonds.
Serves 6




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