Preparation:
*cut pheasant like a chicken, leave skin on
In shallow dish, combine 1/3 cup milk and egg. In large, sealable plastic bag, combine 1/3 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip pheasant pieces in milk mixture, then place in bag and shake to coat. Set aside.
In 12-inch skillet, heat butter and oil over medium-high heat. Add pheasant pieces. Cook 10 to 12 minutes, or until meat is tender and juices run clear. Turn pieces occasionally. If pheasant starts to get too brown, reduce heat to medium. Set pieces aside on heated platter and keep warm.
In small bowl, combine gravy ingredients. Whisk mixture into skillet drippings. Cook over medium-low heat one to two minutes or until gravy is thickened and bubbly. Serve gravy with pheasant. |
