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Breast of Pheasant

  • 1 young pheasant
  • Butter
  • 1 teaspoon Chopped chives
  • 1/2 cup cream
  • Salt and pepper
  • 1 glass Madeira wine
  • Toast
Remove the breast of a young pheasant and brown it in butter for approximately ten minutes (be patient, you rascal). Add chives, cream, pepper and salt to taste; simmer for 5 minutes, the add the wine. Serve on toast.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 9 min 15 min 24 min


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