« | »

Recipe: Swiss Mushroom Pheasant

SwissMushroomPhez

Robyn Savoie describes herself as a “GSP pointer lover” and “cookaholic.” After a successful day afield, Savoie says this entrée is easy to prepare but “looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.”

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

***

Ingredients

1 lb. boneless, skinless pheasant breast halves

1 large egg

1 cup crushed butter-flavored crackers (about 25)

3/4 Tsp. salt

1/2 lb. fresh mushrooms, sliced

2 Tbsp. butter, divided

4 thin slices deli ham

4 thin slices Swiss cheese

Directions:

  • Flatten pheasant to ¼” thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip pheasant in egg, then roll in crumbs; set aside.
  • In a large ovenproof skillet, sauté mushrooms in 1 Tbs. butter until golden and tender; remove and set aside. In the same skillet, cook pheasant over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
  • Top each pheasant breast half with a ham slice, mushrooms and a cheese slice.  Remove skillet from heat, cover and rest for 1-2 minutes or until cheese is melted. Serve with parsley potatoes and broccoli with mustard sauce.

While pheasants work great, chicken breast and pork chops can also be substituted.

-Recipe and photo by Robyn Savoie.

Have an upland recipe you’ve been keeping all to yourself? Share and if we post it, you’ll receive Pheasants Forever’s From the Field hardcover recipe book. Contact information below.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

Tags: ,

2 Responses to “Recipe: Swiss Mushroom Pheasant”

|
  1. erzola says:

    If you don’t have a plan for how to cook your pheasant I always go with the STIR FRY……everybody likes it. Look up a chicken stir fry recipe and substitute pheasant for chicken. I do it for pheasant, grouse, very good.

  2. Tried this recipe last night. It was good, felt it needed a sauce of some sort. Will try it again with a mushroomm sauce.

|

Leave a Reply