What you need:
Breast from pheasant (split into halves)
Butter or margarine to fry breasts
2 to 4 peach halves
4 tablespoons butter
4 tablespoons brown sugar
1/2 teaspoon ground cloves
2 to 4 cups cooked wild brown rice mixture
What you do:
Dredge the breasts in the flour, fry in butter or margarine and salt and pepper to taste. Remove from the pan, keeping them warm. Do not overcook. As soon as juices flow clear the breast is done.
Prepare your rice ahead of time by cooking according to package instruction. I like to substitute chicken broth instead of water to cook the rice in. It gives a better flavor.
In a separate pan, melt the butter and blend in the brown sugar and cloves. Now add the peaches and heat well.
On separate serving plates put a half breast topped off with half of a cooked peach, a serving of rice and garnished with strawberries, honeydew and other melons.