Serves: 8

Prep: 15 minutes

Cook: 2 hours 30 minutes

Ingredients:

8 pheasant breast halves, boneless and skinless

1 quart Buttermilk

3 eggs, beaten

2 tsp salt, divided

2 tsp pepper, divided

1 ½ cups of Fryin’ Magic (or Shake and Bake)

1 tbls seasoning salt (Lawry’s)

Oil

1 pint heavy whipping cream

2 cans cream of chicken soup

Directions:

Place pheasant breast halves into a large resealable bag and marinate for 6-8 hours or overnight. 

Preheat oven to 325 degrees.

Take the pheasant breasts out of the buttermilk and pat dry. In a shallow dish add in the eggs, 1 tsp salt and 1 tsp pepper, beat to combine. In another shallow dish add in Fryin’ Magic, 1 tsp salt, 1 tsp pepper and seasoning salt, stir to combine.

Dredge each pheasant breast first in the egg mixture and then in the dry mixture. Then add into a skillet on a high heat that has ¼ inch of oil at the bottom. Brown each side of the breast, approximately 4 minutes/side. (You may have to do in batches to not crowd the skillet and you may have to add more oil, depending on how may breasts you have.)

Place the pheasant breast in a large pot or roasting pan. Once all of the pheasants are browned and in the pan, cover and place in the oven for 1 ½ hours.

In a separate sauce pan add the heavy whipping cream and cream of chicken soup on a low heat. After the 1 ½ hours in the oven, remove the pheasant from the oven and pour the cream mixture over the pheasant. Reduce the oven temperature to 200 degrees, then cover pot/pan and place back in the oven for an additional 1 hour. Serve and Enjoy!