Flavor Express ® Mustard Pheasant Breast

 
Ingredients:

2 pheasant breast halves, boned and skinless

Marinade ingredients:
¼ cup minced onion
1 large garlic clove, minced
½ C white wine (chicken broth is OK)
3 T prepared Dijon mustard
¾ tsp. dried marjoram
¼ tsp. dried thyme
½ tsp. salt
¼ tsp. freshly ground pepper
juice of 1 lemon
Directions:
Wash and dry the pheasant breasts. Set aside while you blend the marinade ingredients in a blender unit until smooth.

Fill a Flavor Express ® bellows with the mustard mixture. Inject each pheasant breast using the large needle. Place the needle in the pheasant once and move the needle around inside the breast to distribute the mustard mixture. Reserve any remaining marinade. Set aside for 30 minutes to allow the mixture to marinate and flavor the breast.

When the pheasant is ready to sauté, warm the oil and butter until hot. Add the pheasant and lightly browned on both sides, turning once. Cook about 5 minutes per side.

Place the remaining sauce on the pheasant breasts. Cover the pan and lower the heat. Cook until the breast juices run clear, about 20 minutes.

Serve on hot rice. Garnish with a fresh sprig of parsley and a lemon slice.