Paneed Pheasant Breast

Ingredients

• 4 Pheasant breasts, pounded flat between plastic wrap
• Salt and freshly ground pepper
• flour for dusting
• 2-3 eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup clarified butter
• Brown Butter Lemon Caper Sauce
• 3 tablespoons butter
• 1 tablespoon chopped parsley
• Squeeze lemon juice
• 1-2 tablespoon capers, to taste
• few slices lemon

Directions

1. Season the flattened breast fillets with salt and pepper.
2. Coat fillets in flour thoroughly, followed by egg and breadcrumbs.
3. Heat clarified butter in a pan until hot then add the fillets, cooking until well browned on each side. Transfer to a plate.
4. Remove liquid from pan, add butter and cook until browned and makes no sizzling sound.
5. Add parsley followed by the lemon and capers.
6. Cook until warmed through then add the lemon slices.
7. Pour over warm fillets and serve straight away.

Happy Hunting and Bon Appetit!