A Wild Pheasant Education

The Chef and The Guide give us a lesson on taking a pheasant from field to plate.

In this first video, Kevin and Steve have just harvested some wild Pheasant in the Yakima Canyon, just near the Canyon River Ranch, and Steve shows how to break it down.


Next, Kevin shows you how to prepare his favorite Pane Pheasant breast in the kitchen.


Pane Pheasant Breast

4 Pheasant breasts, pounded flat between plastic wrap

Salt and freshly ground pepper

flour for dusting

2-3 eggs, beaten

1 cup breadcrumbs

1/4 cup clarified butter

Brown Butter Lemon Caper Sauce

3 tablespoons butter

1 tablespoon chopped parsley

Squeeze lemon juice

1-2 tablespoon capers, to taste

few slices lemon

  1. Season the flattened breast fillets with salt and pepper. Coat fillets in flour thoroughly, followed by egg and breadcrumbs.
  2. Heat clarified butter in a pan until hot then add the fillets, cooking until well browned on each side.  Transfer to a plate.
  3. Remove liquid from pan, add butter and cook until browned and makes no sizzling sound.  Add parsley followed by the lemon and capers.  Cook until warmed through then add the lemon slices.
  4. Pour over warm fillets and serve straight away.



Happy Hunting and Bon Appetit!