Honey glazed Pheasant Recipe

INGREDIENTS:

• Legs and breast of 2 pheasant, skinned
• 1 cup flour
• 1/2 cup chopped parsley
•  2 cups honey
• 1 cup butter
• salt and pepper to taste

Preparation:

Fillet meat off of the breast and thighs. Cut the meat into pieces of the same thickness. Season the flour in a bowl with salt and pepper and dredge the pheasant meat in the mixture. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown the pheasant pieces and place in a lightly oiled 9×13 glass casserole. Sprinkle with parsley.

Add the honey and 1/4 cup butter to the skillet. Mix well until butter is melted and then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

Tags: Chukar, Grouse, Pheasant, Quail, Recipes