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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Preheat an oven to 325 degrees F (165 degrees C). | 2. Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven. | 3. Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pheasant breast half	6		skinless boneless	-	-	-	-
salt black pepper	to taste			-	-	-	-
purpose flour	1/2	cup		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
half cream	2	cups		273.76	41.76	12.064	6.496

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.