Pheasant Breast Piccata Recipe

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

December 12, 2018 By Tom Minchella

Print Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

1 ½ pound boneless skinless pheasant breast
⅓ cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
¾ cup dry white wine
1 ¼ cups chicken broth
1 lemon, zested and sliced
¼ cup drained capers
3 tablespoons room temperature butter
2 tablespoons chopped fresh parsley

Directions:

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.
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.
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.
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.

Action and Power Ratings- How to Choose the Right Bass Rod

Most fishing rods feature both an action and a power rating, but what do those ratings mean and how do you use them to select the right rod for different scenarios? In this video, outdoor writer and tackle specialist Shane Beilue breaks down the difference between a rod blank’s action and power and discusses what the various ratings of each mean.