Pheasant Marsala
What You Need
The breasts from two pheasants – skinned and boned – divided into four pieces
One cup dry Marsala wine
One teaspoon and a half corn starch
Quarter teaspoon salt
Quarter teaspoon white pepper
Half teaspoon dried tarragon
One cup milk
Half cup Italian style bread crumbs
Quarter teaspoon garlic powder
Three tablespoons grated parmesan cheese
Olive oil
Eight ounces cooked linguini noodles – cooked al dente ( firm -just limp and tender—not over cooked) and time with the meal so it is hot
What You Do
Combine the number two to six ingredients and blend well and set aside until ready to use. Mix the bread crumbs, garlic and cheese together well. Dip the breasts in the milk and then dredge through the bread crumb mixture and coat well.
Now in a large fry pan add a bit of the olive oil and fry breasts until browned on each side. About three to four minutes per side. Do not over cook the breasts. Remove from heat and to the same pan add the wine mixture and stir until thickened.
Arrange the pasta on individual plates (four), sprinkle lightly with a bit of warm olive oil and add a piece of pheasant on top of the pasta and lastly, spoon a bit of the Marsala sauce on each breast, Serve with a green salad and hot Italian bread.
