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Herb Roasted Pheasant Breasts

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


4 pheasant breast halves - (to 6) skin and bones
2 garlic cloves minced
1 cup chopped assorted fresh herbs (such as basil, sage, rosemary, oregano, tarragon, parsley, etc)
½ cup cooked diced smoky bacon
1 lemon finely diced (the whole lemon)
1 teaspoon salt
1 pinch freshly-ground black pepper

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted