This video from @wildgamecook features a recipe for "Pheasant Parm," a simple yet elegant way to prepare pheasant breasts. The presenter, John Wallace, details the steps, including preparing the meat, setting up breading stations, cooking, and final plating. The recipe is versatile, suitable for serving alone, over pasta, or in a sandwich, and is presented as a great date night meal. It also promotes Wild Game Cook's ambassador page at MidwayUSA for exclusive content.
This video features NSSF's Mark Thomas preparing a game meat dish, specifically pheasant with portabella mushrooms. The recipe is presented as a cooking tip for those who hunt. The video is associated with NSSF's 'Let's Go Shooting' and 'Let's Go Hunting' initiatives, highlighting the connection between responsible firearm ownership and outdoor pursuits like hunting. It originates from Ravenwood Lodge in Topeka, Kansas.
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