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Answers (2)
Remove the skin. Roll them in flower, salt and pepper them and fry them in a frying pan with a couple tablespoons of Crisco.
Get a serrano pepper, a handful of green onions, and garlic. Get a pound of fresh mushrooms. Slice and dice the vegetables, sautee in butter and salt with the pheasant in a large skillet until golden brown. Serve with Mashed potatoes and asparagus, and wash it down with chilled wine.
Post an Answer
Remove the skin. Roll them in flower, salt and pepper them and fry them in a frying pan with a couple tablespoons of Crisco.
Get a serrano pepper, a handful of green onions, and garlic. Get a pound of fresh mushrooms. Slice and dice the vegetables, sautee in butter and salt with the pheasant in a large skillet until golden brown. Serve with Mashed potatoes and asparagus, and wash it down with chilled wine.
Post an Answer