Our Favorite Recipe
Santa Fe Pheasant
(submitted by: Mel - Edina, MN)

4 pheasant breasts (de-boned)
2 sweet bell peppers (red & green - diced to 1/4")
Pepper Jack cheese (grated)
Colby Jack cheese (grated)
1/8 pound butter
paprika, salt, pepper, flour

To prepare:
Cut pheasant breasts into strips. Hammer flat with meat hammer to no more than 1/2" thick.
Dredge strips in flour seasoned with salt and pepper. Heat butter in frying pan.
Sprinkle diced peppers into frying pan before adding pheasant. Use about 1/2 of peppers
and save the rest for later. Braise meat until light brown on each side.
Season with paprika, salt and pepper to taste.
Remove pheasant to a baking dish placing pheasant in a single layer. Cover with
Pepper Jack cheese. Amount depends on how spicy you want it to be. Add Colby Jack cheese
about 1/2" thick and remainder of diced peppers. Bake in oven at 350 for about 20 minutes.

Close This Window!
Udovich Guide Service
12545 Willow River Rd Greaney, MN 55771
(218) 787-2375