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Sherry Pheasant

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  • 2 split deboned pheasant breasts (grouse, quail or chukar)
  • 1/2 cup flour
  • 1/2 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/2 tab butter
  • 1/4 cup dry sherry wine
  • 1/4 cup heavy cream
  • 1 tsp Accent


Press breasts flat with hand. Combine flour and spices and dredge cutlets. In a hevy skillet, melt butter and cook cutlets on each side until lightly browned. Remove cutlets from skillet. Add sherry to skillet and cook one minute, add cream and simmer but do not boil. Return cutlets to skillet and simmer until tender about 10 minutes.

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