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Pheasant Medallions Marsala

(from Pheasants Forever Essential Game Bird Recipies)

Dave Blahnik — Manistique, MI

INGREDIENTS

4 pheasant breasts

1 cup flour

1/2 tablespoon salt

1 tablespoon pepper

1 tablespoon dried mustard

1 tablespoon paprika

Butter or oil

1/2 cup Marsala wine

Big pinch dried tarragon

 

Cooking Instructions

Bone pheasant breasts and cut them into pieces. Mix together flour, salt, pepper, dried mustard and paprika. Dredge pieces in mix
and saute in butter.

When pieces are cooked through, add Marsala wine. Sprinkle big pinch of dried tarragon over all. Let cook until the wine is mostly evaporated.

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