Walnut pheasant - united states

Yield: 1 servings

Measure Ingredient
Cut a large pheasant into serving pieces and cover with pineapple juice
And let stand for three hours. Combine two-thirds cups of cracker meal and grated Cheese-parmesan, 1/3 cups of very finely finely chopped walnuts, 3 tb Parsley and salt. Drain the pheasant pieces and dip them in beaten egg and coat with the prepared mixture. In a skillet, saute the Pheasant in oil and brown. Arrange the pheasant in a single layer in a shallow pan and bake at 350 degrees for thirty five minutes. Put pineapple on top, brush with pan drippings and sprinkle with crumb mixture. Bake pheasant for fifteen minutes longer and serve.

Submitted By SALLIE KREBS On 07-08-95

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