Pheasant
Medallions Marsala (from
Pheasants Forever Essential Game Bird Recipies)
Dave Blahnik — Manistique, MI
INGREDIENTS
4 pheasant breasts
1 cup flour
1/2 tablespoon salt
1 tablespoon pepper
1 tablespoon dried mustard
1 tablespoon paprika
Butter or oil
1/2 cup Marsala wine
Big pinch dried tarragon
Cooking Instructions
Bone pheasant breasts and cut them into
pieces. Mix together flour, salt, pepper, dried mustard and
paprika. Dredge pieces in mix
and saute in butter.
When pieces are cooked through, add Marsala
wine. Sprinkle big pinch of dried tarragon over all. Let
cook until the wine is mostly evaporated.
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