Cooking Pheasant recipes

[TreeDoc]

Here's a fancy one but you will absolutely love it.

Slice your Pheasant breast horizontally so you have two patties from each breast halve. Salt and Pepper them and flour them in a bag, set aside.

Saute a handfull worth of minced onion and garlic cloves in a cube of butter. After they saute for a few minutes, throw the Pheasant in and cook till golden brown on each side (3-4 minutes each side). When done place in 200 deg oven to keep warm.

Now, leave all the crud in the saucepan, throw in a cup of chopped cranberries and cook for a minute or so. Take 2 or 3 Pears and half them. Slice the halves into 1/8" longitudinal slices and place in the saucepan. Cook for a few minutes until pear slices are soft and sort of translucent. When they reach that point, pour in 1 cup of brandy. Let it cook at medium heat for a couple minutes and then tip the saucepan so Brandy ignites (be careful). Let the brandy cook off by shaking the saucepan back and forth and it will go out on its own. Add a half cup of half and half to contents of pan and bring to a boil for just a minute or two until it stiffens up.

Spoon the pears and goop onto the cooked Pheasant and have at it!!