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    Pheasant: Pheasant Picatta


    Source of Recipe


    justgamerecipes

    List of Ingredients




    5 Chicken breasts or pheasant
    Pepper
    Flour to dredge
    1/4 c Olive oil
    5 Garlic cloves, sliced
    1/4 c Wine, white
    1/4 c Demi-glace (opt.)
    Lemon juice from 1 lemon
    1/2 c Butter
    Parsley, chopped finely

    Recipe



    Bone and skin the meat. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

    Preheat a heavy wide skillet. Add the olive oil and saute the garlic until lightly browned, then remove and reserve. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside.

    Drain oil from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken.

 

 

 

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