Dans Pheasant Schnitzel Food
DAN'S PHEASANT SCHNITZEL
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...
Provided by Dan Hammond
Categories Wild Game
Time 1h20m
Number Of Ingredients 11
Steps:
- 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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