PHEASANT PICCATA

TOTAL SERVINGS 8

PREP TIME 10 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 25 MINUTES

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.

this pheasant piccata is perfect for the small, thin breasts of a pheasant. The robust flavors of the butter lemon-caper sauce also help bring forth delicious flavors with this otherwise bland lean meat.

Ingredients

– pheasant breasts –  salt – black pepper – flour – unsalted butter – divided – olive oil – chicken broth – white wine – capers – lemon juice – lemon – sliced

First, if the breasts haven’t been removed from the birds, you’ll need to slice the pheasant breasts off of the bone. You’ll get two breasts per bird.

HOW TO MAKE PHEASANT PICCATA

 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. Sauté over medium heat for about 3-4 minutes per side, or until they reach an internal temperature of 165 degrees F.

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