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I went hunting for the first time in October 2012 and managed to bring back some pheasant breasts. I have struggled over and over again trying to cook them in a way that doesn’t leave them tough or dry. This is an easy way to do it … The pheasant comes out juicy and flavorful. If you don’t have pheasant breasts, chicken or turkey should work as well.
1. Heat olive oil in a large cast-iron or other heavy skillet over medium-high heat.
2. Pound pheasant breasts thin and sprinkle with salt and pepper.
3. Prepare 3 separate bowls or plates, one for the flour, one for the eggs, and one for a combination of the bread crumbs and parsley. Next, dredge the pheasant breasts in the flour, eggs, and bread crumb mixtures in that order.
4. Fry the breasts in batches in the olive oil for 2 minutes per side. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!