Pheasant Breast Piccata Recipe

[caption id="attachment_92077" align="aligncenter" width="1000"]Pheasant Breast Piccata Recipe Pheasant Breast Piccata Recipe
(Photo courtesy of Tom Minchella)

Make this piccata recipe by sautéing pheasant breasts with lemon zest, capers and white wine

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes


  • 1 ½ pound boneless skinless pheasant breast
  • â…“ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ¾ cup dry white wine
  • 1 ¼ cup chicken broth
  • 1 lemon, zested and sliced
  • ¼ cup drained capers
  • 3 tablespoons room temperature butter
  • 2 tablespoons chopped fresh parsley


1. Pound pheasant breast between two pieces of plastic wrap until ½-inch thick. Place pheasant breast on a platter and season to taste with salt and pepper. Dredge in flour, shaking off the excess.

2. Heat a large sauté pan over medium high heat. Add half of the pheasant breast and cook on each side until both sides are golden brown. Remove breasts from pan, place on a platter and cover to keep warm. Repeat with the second half.

3. Add lemon slices to pan and brown on both sides, about 2 minutes. Add wine, lemon zest and capers. Reduce heat and add chicken broth.

4. Place pheasant breast halves and parsley in the sauce and bring to a boil. Remove from heat and slowly stir in butter while shaking the pan to create an emulsion. Place pheasant breast halves on a platter and ladle sauce over them. Serve.

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