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Low-Fat Pheasant Fry

Recipe From: Steve Barnett


  • 1 - 3 pheasants, cut into serving size pieces
  • flour
  • salt and pepper
  • 1/4 cube butter
  • 1/2 cup water


Season the flour with salt and pepper to taste.

Melt the butter in a large skillet.

Dredge the pheasant pieces in the flour then add to the butter.

Cook until golden brown.

Add the water, cover and simmer until water is cooked out.

Serve with potatoes and veggies.

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