Recipe: Swiss Mushroom Pheasant
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
1 lb. boneless, skinless pheasant breast halves
1 cup crushed butter-flavored crackers (about 25)
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter, divided
- 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.
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