Pheasant Steaks Recipe - Cooking Index
Pheasant Steaks Recipe - Cooking Index
| 1 | Young pheasant | |
| 1/4 cup | 15g / 0.5oz | Flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 1/8 teaspoons | 5.6ml | Oregano |
| 1/8 teaspoon | 0.6ml | Basil |
| 1/4 cup | 49g / 1.7oz | Butter |
Use breast and thighs only. With a sharp knife, cut meat from each side of breast bone, making 2 steaks. Split thigh to remove bone. Pound steaks to even thickness. Mix salt, pepper, oregano and basil with flour. (Variation: substitute 1 teaspoon paprika for basil and oregano.)
Brown steaks slowly in butter or other shortening (340 to 360 degrees). Turn when golden brown. To test doneness, cut a gash in center of steak with a sharp knife. Steaks should still be juicy, without evidence of pink color. Cooking time will be about 3 to 5 minutes.
Serve immediately. If desired, sprinkle with a little lemon juice just before serving.
This recipe yields ?? servings.
Source:
The Outdoor Lodge at http://www.theoutdoorlodge.com
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