- 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
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.