Breaded Pheasant with Avocado Butter

Breaded Pheasant with Avocado Butter

This one is always a winner when I serve it to friends.  I actually had one of my dude buddies (who has a wife) actually ask me if I’d marry him.  Awkward…  I look at him a little differently now.  So does his wife.

I think one of the reasons this one is so good is due to the crunch of the breaded fowl, and the contrast of the cold avocado butter.  You could serve it warm too, if you’d rather.   I wish I could figure out how to grow those damn things…


  • Two pheasant breast halves, boneless and skinless.
  • Bread crumbs
  • Flour
  • 2 eggs for egg wash

Avocado Butter

  • 3 small avocados
  • 2 tbsp lime juice (fresh is best if you can get it)
  • ½ clove fresh garlic, minced
  • 4 ounces (a quarter pound) salted butter, softened
  • 2 tbsp fresh cilantro, finely chopped
  • Salt & pepper to taste

Using a kitchen mallet, flatten the pheasant breast pieces.  Place a piece of plastic wrap over the top so you don’t have little chunks of bird all over your kitchen and in your hair!

Set up a standard breading station.  Dredge the pieces in flour, then egg wash and finally the seasoned bread crumbs.  On medium high heat, add some canola oil to the hot pan and pan fry ‘em up for a couple minutes per side.  This will depend on thickness, of course.  Just make sure you don’t over-cook them as they’ll be dry as a popcorn fart.

Avocado Butter

Cut the avocados in half, lengthways and remove pits.  Scoop out the flesh using a spoon, put it in a bowl and then mash it with a potato masher or even a pastry cutter.   I have neither a food pro or a blender and mashing them by hand works for me just fine.

Add lime juice and softened butter, mix it well.  Mix in the garlic and cilantro, salt & pepper.

Roll this big mess of green stuff into a log using wax paper, parchment paper or plastic wrap.  Place it in the refrigerator for a couple hours.  When you’re ready to serve, slice a few chunks off the log and place a couple on each of the pieces of breaded pheasant.  Serve with roasted, seasoned potatoes or any kind of root vegetable.  Or, even just a simple salad.

This recipe works equally well with quail, partridge or grouse, but the breast pieces will be very small.  Awesome with chicken too!

Check out this RUGGED article on 13 Health Benefits of Avocado from Health & Fitness Shop

“Pound ‘er down!”

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