Pheasant recipe

[BLACKJACK]

Seasons over, before you let those pheasants get freezer burnt, start cooking them up. Here's a recipe I tried last weekend (before the pheasant even hit the freezer). Fast and tasty. I'm not sure who gets credit for this but I'm sure that I pulled it off of here some time ago. It was made for grouse but I changed it for pheasant by separating the tenderloin (inside portion) of the breast from the big part to make the pieces smaller - then ate that part first!! Make sure you use a young bird.

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(Quail/Pheasant with Mushrooms)

6 boneless grouse or pheasant breast halves.

½ cup dark beer.

4-8 oz. sliced fresh mushrooms.

Wondra flour.

1 stick butter.

2 small onions sliced thin.

Fresh parsley (I have used dried but fresh is better)

salt & pepper

In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms.

When done, sprinkle with one tablespoon chopped parsley.

Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms

and cook for 3 to 5 minutes, turning to brown lightly on all sides.

Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than

pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve.

Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guinness Stout = great flavor)

But really any beer will do.

Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think

Only 5 minutes or so.

At this point don’t fool around, shut off the heat and serve.

Goes great with parsley red potatoes.

The crucial item is to prevent overcooking.

Start up to sit down, 20-30 minutes.

This recipe was originally designed for quail breasts