Pheasant Piccata 

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.

•  Pheasant breasts •  Salt •  Black pepper •  Flour •  Unsalted butter •  Olive oil •  Chicken broth •  White wine •  Capers


First, if the breasts haven't been removed from the birds, you'll need to slice the pheasant breasts off of the bone. 

Step 1

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.

Step 3

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.


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