Yogurt Upland Gamebird with Cream Sauce

By: Bow Staff
|
4/20/2012
| Comments

If you love eating upland birds as much as you enjoy hunting them, you won't be disappointed with this recipe.

In mixing bowl, combine:
     1 cup plain yogurt
     1/4 cup Dijon mustard
     2 tablespoons fress chopped dill (1/2 tablespoon dill weed)

In a skillet, melt:
     2 tablespoons butter

Using a syringe, inject 1/2 ounce of butter into each pheasant breast and refrigerate for at least an hour.  When you're ready to prepare the dish, roll the gamebird filets in the yogurt-Dijon mixture, coating thoroughly but not too thick, then roll them in:
     1 cup cracker or cornflake crumbs

Place the breasts in a non-stick pan and bake at 350 degrees for 25 minutes or until done.
To make a simple sauce, combine in skillet:
     1/4 cup dry Vermouth
     1/4 cup pheasant stock (or chicken broth)
     2 tablespoons of butter

Boil down quickly, reducing to a syrup like consistencty, then add:
     1 cup heavy cream

Reduce cream until the sauce begins to thicken, season with a squiret of lemon juice, salt and pepper and serve over the gamebird breasts, sprinkling with chopped parsley.

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