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I like throwing it in a crock pot with cream of mushroom soup and than making some mashed potatoes and using the chicken soup as gravy, mmmmmmmmmm. I also add a little milk to thin it. Falls right off the bone and is very tender.
 

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This one is a family favorite at the Mailmans house.



************** Pheasant Pecan ******************


3-4 boneless pheasant breast
2 egg yolks
3-4 table spoons of water
bread crumbs
1 cup pecans finely chopped
butter
flour
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Pound breast thin and roll in flour.
Combine egg yolks and water to form egg wash.
Combine pecans and a few bread crumbs.
Dip meat in egg wash and roll in pecan mixture.
Saute meat in butter until brown on both sides.
Bake at 350 degrees for 10 minutes.


*This was taken from North American Hunting Club Wild Game Cook Book 1993
 

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Tater has a great Pheasant and Rice dish. Send him a U2U.
 
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