Pheasant Piccata

Pheasant Piccata

Hank Shaw – Hunter Angler Gardener Cook

“Chicken and veal cutlets are classic here, but I use pounded pheasant breasts. ┬áSlices of a turkey breast would be good here, too, as would a cutlet made from wild boar or bear loin. You could also do it with grouse or partridge breasts.”

Pheasant Piccata Recipe