Dan’s Sherry Pheasant


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Dan's Sherry Pheasant

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 4 Servings
  • Prep: 5 hrs 15 mins
  • Cook: 50 mins
  • Ready In: 12 hrs 10 mins




  1. Marinate pheasant breasts for 4-6 hours. Mix 3 eggs in a bowl. Mix flour and bread crumbs in a second bowl. Dunk the breasts in flour/bread crumb mixture first, THEN in egg. Coat skillet with olive oil and heat skillet to 350 degrees. Place breasts in skillet. Fry on each side until brown, adding oil as needed for the second side. Remove breasts from pan allowing excess oil to drain off. Put breasts on a plate, cover with foil and keep warm in oven while you make the sauce. Mix one can beef gravy, one can beef broth, and one can dry sherry in a pan and bring to a SLOW boil for 15 min., allowing the alcohol in the sherry to burn off. Gently return the breasts to the sauce, add sliced mushrooms, and slowly simmer for 30 min. so the breasts absorb the sauce flavor.


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