LAST UPDATED: June 26th, 2015
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.