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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jason Muehleck
  • 2 pheasant breasts, deboned
  • 1 TBS garlic salt
  • 1 TBS onion powder
  • pinch salt
  • 1 TBS pepper
  • 1 bottle Italian dressing
  • 1 egg
  • 1 cup buttermilk
  • 1â�„2 bag flour
  • oil for frying (peanut oil is best)
 Cut the pheasant into strips or chunks, as desired, and wash clean. Soak overnight in a mixture of garlic salt, onion powder, salt, pepper and Italian dressing.
Tenderize meat with a meat tenderizer or hammer. Make a wet soak with the egg and buttermilk, adding salt and pepper to taste. Soak the pheasant for about two minutes, then coat with flour. Heat oil on medium-high heat in an iron pan. Fry the pheasant until golden brown. The tenders may be served as an appetizer or meal.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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