Re: Pheasent recipes
3-4 Pheasant Breast
1 lrg. Onion, sliced
1 cup flour
1/2 cup cornmeal
2 T. Lemon Pepper
1 T. Season Salt
1/2 tsp. Basil
1 garlic clove, pressed
1/2 tsp. oregano
1 cup milk
1/4 cup butter
In small bowl mix milk & butter. In another bown combine flour, cornmeal, lemon pepper, season salt, basil and oregano.
Dip pheasant into milk mixture and then roll into flour mixture.
Line 9x13 baking dish with onion slices, placed floured pheasant on top of onions. Top with pressed garlic.
Bake at 375 for 30-40 minutes
**Best served on top of wild rice**