Post by April B. on Feb 20, 2003 13:15:36 GMT -6
Pan Fried Pheasant
Number of Servings: 1
1 Pheasant,cut into strips or peices
2 lemons progresso(or other)
italian seasoned bread crumbs
finely grated parmesian cheese
3 tblspoons of olive oil (or vegitable oil)
Instructions:
1.Squeeze the juice of the lemons into a bowl,and let the bird marinate in it for about 20 minutes(any longer and the lemon starts to overpower the taste of the bird)
2.Fill a large ziplock bag about 1/ fourth full with the bread crumbs,and add a few shakes of the cheese.
(about 10 parts bread crumbs to 1 part cheese)
3.Take the bird from the lemon juice and drop it into the bag.
Give the bag a few good shakes, making sure to coat the pheasant with the crumb mix.
4.Heat the oil in a large skillet over medium heat, then add the pheasant.
Cook till golden brown,turning as needed.
Number of Servings: 1
1 Pheasant,cut into strips or peices
2 lemons progresso(or other)
italian seasoned bread crumbs
finely grated parmesian cheese
3 tblspoons of olive oil (or vegitable oil)
Instructions:
1.Squeeze the juice of the lemons into a bowl,and let the bird marinate in it for about 20 minutes(any longer and the lemon starts to overpower the taste of the bird)
2.Fill a large ziplock bag about 1/ fourth full with the bread crumbs,and add a few shakes of the cheese.
(about 10 parts bread crumbs to 1 part cheese)
3.Take the bird from the lemon juice and drop it into the bag.
Give the bag a few good shakes, making sure to coat the pheasant with the crumb mix.
4.Heat the oil in a large skillet over medium heat, then add the pheasant.
Cook till golden brown,turning as needed.
