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Ingredientes
- 4 x pheasant breast halves - (to 6) skin and bones intact
- 2 x garlic cloves chopped
- 1 c. minced assorted fresh herbs (such as basil, sage, rosemary, oregano, tarragon, parsley, etc)
- 1/2 c. cooked diced smoky bacon
- 1 x lemon finely diced (the whole lemon)
- 1 tsp salt
- 1 pch freshly-grnd black pepper
Direcciones
- 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 mix between the skin and the breast of each bird.
- Place remaining herb stuff on the top of the breasts. If your breasts don't have any skin, just put all of the herb mix on the top of the breasts.
- Place on a lightly-greased baking dish and bake in a preheated 400 degree oven for 15 to 18 min or possibly till breasts are just-cooked. Time and temperature will vary according to oven and size of pheasant.
- This recipe yields 4 servings.
- Comments: Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or possibly off of the grill. If you cook your legs the same way, they will be tough and chewy. But do save the legs since they are great for making stocks.
- For God's sake, don't put your pheasants in a crockpot with a can of condensed creamed soup. Yes, I know it tastes good, just like creamed soup. You say your pheasant is dry unless you cook it in the crockpot Well, stop cooking it so long. If you do not have any skin on your bird, this recipe will still work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 454 | 71% |
| Total Fat 51.55g | 64% |
| Saturated Fat 31.02g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 964mg | 40% |
| Potassium 439mg | 13% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 41.84g | 67% |
