This fresh pheasant piccata has all the flavors of your favorite piccata dish. Lean pheasant breasts, dredged in a light flour coating, and then sautéed with a delicious buttery lemon caper sauce.
Pheasants are a very lean bird, so finding just the right recipe is essential. This pheasant piccata is perfect for the small, thin breasts of a pheasant.
Next, heat 2 Tbsp. of butter and 2 Tbsp. of olive oil in a skillet over medium heat.Once the butter has melted, dredge the breasts in the flour to lightly coat both sides and then place into the skillet.
Once the first batch has cooked, remove from the skillet and place them onto a plate and keep in a warm spot with a foil tent over the top to keep them warm.
Once all of the pheasant breasts have cooked, deglaze the heated skillet by adding the chicken broth, white wine, butter, lemon slices, and capers to the skillet.
Place the cooked pheasant breasts onto a serving platter and spoon the buttery lemon-caper sauce over the breasts. Serve immediately with pasta or mashed potatoes.