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Question by sak. Uploaded on October 22, 2009
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.
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