with Pasta and Vegetables
Prep Time: 30 minutes
pheasant breasts, boneless
1 lb. pasta, cooked and drained
2 sticks butter, melted
1/2 c. Italian seasoned bread crumbs
chopped vegetables of your choice
Cut pheasant breasts into strips. Sauté pheasant in one stick
melted butter until pheasant is lightly browned. Add 1/4 c. of bread
crumbs and mix well to coat the pheasant pieces. Add the chopped vegetables,
cooked pasta, the remaining stick of melted butter and 1/4 c. seasoned
bread crumbs. Continue to stir-fry until vegetables are done.
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