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FishingMobile, with Two Minute Tackle

Pleasant Pheasant

Servings 4units US
  • 4boneless skinless pheasant breasts
·         Marinade (substitute your favorite if preferred)
  • 14cup soy sauce
  • 2garlic cloves, sliced
  • 14cup onion, diced
  • 2tablespoons honey
  • 14cup rice vinegar
·         Remaining Ingredients
  • 12cup flour
  • 2 -4tablespoons butter
  • 12-1cup chicken broth
  • 14cup cilantro
  1. Marinate the pheasant breasts overnight (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy Asian-inspired marinade.
  2. Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
  3. Heat a frying pan with butter, and place coated pheasant in pan.
  4. Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
  5. Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
  6. Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
  7. Serve with rice, or noodles.
  8. Variations:
  9. Instead of chicken broth, use chicken noodle soup and some water! Or, Use your favorite marinate. Or, after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.