• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Pheasant breast halves - (to 6) - skin and bones

  2. Intact

  3. 2 Garlic cloves - minced

  4. 1 cup 146g / 5.1oz Chopped assorted fresh herbs

  5. (such as basil, sage, rosemary,

  6. Oregano, tarragon, parsley, etc)

  7. 1/2 cup 73g / 2.6oz Cooked diced smoky bacon

  8. 1 Lemon - finely diced

  9. (the whole lemon)

  10. 1 teaspoon 5ml Salt

  11. 1 Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Using your fingers, start at the neck and carefully separate the skin from the breast. Combine garlic and remaining ingredients and spread a thin layer of the mixture between the skin and the breast of each bird.

  2. Place remaining herb stuff on the top of the breasts. If your breasts do not have any skin, just put all of the herb mixture on the top of the breasts.

  3. Place on a lightly-greased baking dish and bake in a preheated 400 degree oven for 15 to 18 minutes or until breasts are just-cooked. Time and temperature will vary according to oven and size of pheasant.

  4. This recipe yields 4 servings.


Send feedback