Pheasant Worcestershire Sauce

8 filleted pheasant breasts
1 stick of butter
2 cups onions, chopped
1/2 Worcestershire sauce
salt (to taste)
white pepper (to taste)

-cut breast filets in half and pound with meat hammer to tenderize
-In large skillet, melt 1/2 stick of butter and brown the cut down and tenderized filets
-salt and pepper to taste.
-Remove browned filets and place on separate plate
-In the same skillet, melt the remaining 1/2 stick of butter and brown the onions.
-Pour in the Worcestershire sauce and put the browned filets back in the pan, simmer on low, covered for 1 hour.

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