This recipe is originally from Primal Pioneer.
10 pheasant breasts
1 tsp. salt
1 tsp. black pepper
1/3 cup flour
3 Tbsp. unsalted butter – divided
3 Tbsp. olive oil
1/2 cup chicken broth
1/2 cup white wine
2 Tbsp. capers
2 Tbsp. lemon juice
1 lemon – sliced
First, if the breasts haven’t been removed from the birds, you’ll need to slice the pheasant breasts off of the bone. You’ll get two breasts per bird. Once you have the thinly-sliced pheasant breasts, season both sides with salt and pepper.
Heat 2 Tbsp. of butter and 2 Tbsp. of olive oil in a skillet over medium heat.
Once the butter has melted, dredge the breasts in the flour to lightly coat both sides and then place into the skillet. Sauté over medium heat for about 3-4 minutes per side, or until they reach an internal temperature of 165 degrees F.
You will most likely need to cook the breasts in two batches because you don’t want to overcrowd the pan. Once the first batch has cooked, remove from the skillet and place them onto a plate and keep in a warm spot with a foil tent over the top to keep them warm.
Once all of the pheasant breasts have cooked, deglaze the heated skillet by adding the chicken broth, white wine, butter, lemon slices and capers to the skillet. Scrape the pan as you stir to deglaze the pan fully and let simmer for about 3 minutes.
Place the cooked pheasant breasts onto a serving platter and spoon the buttery lemon-caper sauce over the breasts. Serve immediately with pasta or mashed potatoes.