Pheasant Parmo
Ingredients:
2 Pheasant Breast 2 Eggs 3 cups Milk 2 tablespoon Butter 1 cup 2 tablespoons Flour 1 cup Breadcrumbs |
3 tablespoons Parmesan Cheese
2 tablespoon Minced Garlic 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 teaspoon Onion Powder Cheddar Cheese Black Pepper |
Directions:
Start by placing the Pheasant Breast in a plastic zip top style bag and hammer it out thin and evenly. In bowl 1 beat the Eggs and 1 cup of Milk together and set aside. In bowl 2 combine 1 cup Flour with the Garlic Powder, Onion Powder, Paprika, and Pepper. In bowl 3 combine the Breadcrumbs and Parmesan Cheese.
Roll the Pheasant in the Flour mixture, coving them and letting them sit for at least 5 minutes. In your pan heat your favorite cooking oil (Bacon grease, olive oil, avocado oil, whatever you cook with). In another pan melt the Butter, then whisk in the remaining 2 tablespoons of Flour. Once it's all mixed well, slowly start adding the remain 2 cups of milk in small amounts. Continue whisking while adding the Milk to keep things smooth, then add the Minced Garlic. Let thicken but continually stirring so not to burn. Roll the Pheasant in the Egg mixture, quickly into the Parmesan mixture, and slowly add to the pan. Burn on both sides to the darkness you like.
On a baking sheet or pan, place your Pheasant, spoon the bechamel sauce over the Pheasant, top with Cheddar Cheese, and bake to melt the cheese.
Start by placing the Pheasant Breast in a plastic zip top style bag and hammer it out thin and evenly. In bowl 1 beat the Eggs and 1 cup of Milk together and set aside. In bowl 2 combine 1 cup Flour with the Garlic Powder, Onion Powder, Paprika, and Pepper. In bowl 3 combine the Breadcrumbs and Parmesan Cheese.
Roll the Pheasant in the Flour mixture, coving them and letting them sit for at least 5 minutes. In your pan heat your favorite cooking oil (Bacon grease, olive oil, avocado oil, whatever you cook with). In another pan melt the Butter, then whisk in the remaining 2 tablespoons of Flour. Once it's all mixed well, slowly start adding the remain 2 cups of milk in small amounts. Continue whisking while adding the Milk to keep things smooth, then add the Minced Garlic. Let thicken but continually stirring so not to burn. Roll the Pheasant in the Egg mixture, quickly into the Parmesan mixture, and slowly add to the pan. Burn on both sides to the darkness you like.
On a baking sheet or pan, place your Pheasant, spoon the bechamel sauce over the Pheasant, top with Cheddar Cheese, and bake to melt the cheese.