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Home / Cooking / Fish and Wild Game Recipes


Parmesan Pheasant


  • 1 pheasant, cut in pieces
  • 1 tsp. monosodium glutamate
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. grated Parmesan cheese
  • 1/2 tsp. paprika
  • 1/4 cup butter
  • 1/2 cup stock (may dissolve 1 chicken bouillon cube in 1/2 cup hot water)

Cooking Instructions

Mix seasonings with flour. Roll pheasant pieces in mixture. If possible, place coated pieces on a rack to dry about 1/2 hour. Brown slowly in butter in skillet (340-360° F). Allow about 15 minutes on each side.

When golden brown, add stock or hot water in which bouillon cube has been dissolved. Cover. Simmer about 20 minutes or until tender. Uncover and cook about 10 minutes longer to re-crisp.

May be used for either a young or an older bird. The Parmesan cheese is the flavor-key.


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