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4 to 8 skinless & boneless pheasant breasts, pounded to 1/4 inch
Fat Boy Wild Game Seasoning
1/2 cup flour
2 tablespoons olive oil
1/4 cup unsalted butter, divided
1/2 cup white wine
2 Tablespoons lemon juice
2 Tablespoons small capers
2 Tablespoons chopped parsley
Sprinkle Fat Boy Wild Game Seasoning on the cutlets & dust with the flour. Heat oil and 2 Tbsp of butter over medium heat. Saute breasts 2-3 min. Remove & keep warm. Add lemon juice & white wine to pan, scraping bits in pan into sauce. Add capers. Boil down by half over high heat. Turn off heat and add remaining butter until it melts. Pour over pheasant & garnish with parsley.