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- Portabella Mushrooms
Cut pheasant breast into bite sized strips. Marinate pheasant in buttermilk, soy, worstishire, garlic, and ceyenne pepper (or you can us your favorite marinade). Place a piece of portabella mushroom on a piece of pheasant and roll it up, then wrap it in thin cut bacon and secure with tooth pic. The pheasant is ready to fry in olive oil.