Posted 05/26/2008

Pheasant Piccata

5 Pheasant breasts
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

Bone and skin pheasant breasts. 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 pheasant quickly. Remove the pheasant 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 pheasant.