My Moms Boneless Birds Recipes

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Pound meat to about ¼ inch thick, and cut into 8 pieces.
• Season with salt and pepper.
• Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece.
• Roll up and fasten with toothpicks or string.
• Roll each in flour.
• In a large frying pan melt butter, and brown rolled meat.
• Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed.
• Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth.
• Serve with mashed potatoes.