TOTAL SERVINGS 8
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES
TOTAL TIME 25 MINUTES
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.
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.