PH Online Editors - March 05, 2018

Pheasant Piccata Recipe

Print 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

Pheasant Picatta Recipe with orange slices, parsley and capers for garnish. (Photo courtesy of BestNaturalBBQ.com)

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.

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

Venison Cheeseburger Bites Recipe

If you're tired of the same old jalapeno and cream cheese poppers, here's a completely different take on the popular party appetizer. Easy to make, and incredibly delicious, these mini cheeseburgers, wrapped in bacon, make the perfect one-bite-fits-all snack for your next tailgate party or hunting camp.

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!