Recipe by Sheila S.
"An elegant and creamy dish which uses simple ingredients to enhance the flavor of the bird. What could be better than legendary rosemary and savory Dijon mustard as partners."
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skinless pheasant breast halves
1 (16 ounce) package
herb seasoned stuffing mix, crushed
chopped fresh chives
salt and black pepper to taste
This was awesome!!!! It should be on top of the popularity list and ratings, it was moist and really delicious. My husband loved it also (being a South Dakota boy, he really knows his pheasant)
My husband does alot of hunting and he thinks this is the best recipe I've ever made for Pheasant breast. Me too!!!!
I added 1 teaspoon of fresh diced rosemary. I have also added basil which goes well with the creamy sauce and even some tarragon.
Yummy and easy. I cooked for 10 min less than suggested and probably could have reduced cooking time even further to help reduce dryness
Not sure I would classify this dish as "elegant" but I would classify it as delicious. I expected it to be dried out and way too salty but I was very wrong. This was extremely moist and you could taste each ingredient in every bite. This had a big Thanksgiving feel to it with the bird and stuffing mix which makes me want to experiment with some sort of cranberry reduction to drizzle over the top of it. This one is a keeper and I'm sure it would work just fine on turkey breast cutlets as well.
This recipe was a huge hit. My husband is already requesting I try this with other fowl.
Even the 4 yr old grandson liked it. It was pretty easy and very tasty. The pheasant wasn't dry at all, even having to bake for an hour. Excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
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