Pheasant Piccata Recipe

Not only is hunting pheasants both fun and challenging, the prize you take home can be turned into delicious table fare, like this Pheasant Piccata Recipe

[caption id="attachment_30882" align="alignnone" width="1366"]Pheasant Picatta Recipe with orange slices, parsley and capers for garnish. (Photo courtesy of BestNaturalBBQ.com) Pheasant Picatta Recipe with orange slices, parsley and capers for garnish. (Photo courtesy of BestNaturalBBQ.com)[/caption]

By: Fat Boy Game Seasonings

Serves: 2-4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

  • 4 to 8 (¼-inch thick) skinless & boneless pheasant breasts
  • Fat Boy Wild Game Seasoning
  • ½ cup flour
  • 2 tablespoons olive oil
  • ¼ cup unsalted butter, divided
  • ½ cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons small capers
  • 2 tablespoons chopped parsley

Directions:

1. Sprinkle seasoning on pheasant cutlets and dust with flour.

2. Heat oil and 2 tablespoons of butter over medium heat. Sauté breasts 2-3 minutes. Remove and keep warm.

3. Add lemon juice and white wine to pan, scraping pan drippings into sauce.

4. Add capers. Boil down by half over high heat. Turn off heat and add remaining butter until it melts. Pour over pheasant and garnish with parsley.

For more recipes, visit BestNaturalBBQ.com.

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.