Schnitzel is typically made with veal that's been pounded thin and pan-fried. We loved the wild game twist of using pheasant. Pheasant has a similar taste to chicken. It has a milder flavor than other game birds. Served alone, it may taste a bit boring. But served in this recipe, it's full of flavor. The smokiness of the...
1. Filet out 4 pheasant breasts, yielding 8 breast halves & pound flat.
2. Chop 1 sweet onion. Add to the pan with 1 stick butter, the jars of sliced mushrooms (or fresh) and 6 strips of bacon (cut into 1" pieces...smoked bacon if possible).
3. Saute until brown, adding generous amounts of paprika to turn color burnt orange.
4. Add to the saute pan either 1 jar turkey gravy or use homemade.
5. Stir often, adding more paprika. Continue to heat until bubbly hot.
6. Pepper & salt breasts. Dip into pan with 4 whisked eggs, then roll in another pan containing breading, thoroughly coating breasts.
7. Using a cast iron skillet (if available or traditional pan), add a generous amount of olive oil and fry breast halves until cooked. Only a couple of minutes each side.
8. Serve on a plate with a generous serving of sauteed gravy over top.
9. Side dishes to consider: Quinoa or couscous and creamed spinach with a hearty red wine
10. Enjoy!!!!
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