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Pheasant Steaks


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Pheasant Steaks 0 Picture


  • 1 young pheasant
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/8 teaspoon oregano
  • 1/8 teaspoon basil
  • 1/4 cup butter


Servings 1


Step 1

Use breast and thighs only. With a sharp knife, cut meat from each side of breast bone, making 2 steaks. Split thigh to remove bone. Pound steaks to even thickness. Mix salt, pepper, oregano and basil with flour. (Variation: substitute 1 teaspoon paprika for basil and oregano.)

Brown steaks slowly in butter or other shortening (340 to 360 degrees). Turn when golden brown. To test doneness, cut a gash in center of steak with a sharp knife. Steaks should still be juicy, without evidence of pink color. Cooking time will be about 3 to 5 minutes.

Serve immediately. If desired, sprinkle with a little lemon juice just before serving.

This recipe yields ?? servings.

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