4 pheasant breast, cut in halves and pounded to about 3/8 inch thick.
2 cans frozen red raspberries in syrup. (thawed)
5 tablespoons of olive oil.
Pre-heat oven to 350
Beat eggs, dip in pheasant pieces and coat with breadcrumbs.
In skillet or electric frying pan, quickly brown pheasant to a golden color.
About 3 minutes per side, making sure not to over cook.
Remove pheasant from skillet and place in glass baking dish.
Pour the raspberries over the pheasant and place in oven for 15 to 20 minutes.
Remove from oven and serve.
This goes well with a side dish of rice, green vegetables and hard dinner
From Bill Bennett