Wildfowl with Brown Rice


Wildfowl with Brown Rice

Cook Time: 60

Serving Size: 4


  • 2-3 phesant breast or duck breasts skinned
    lemon skins
    salt peeper
    1/4 cup flour
    1 cup water
    onions2 halved
    4 cut carrots
    6 stalks celery
    potaoes 6 quartered
    6tbs italian dressing
    butter 1 stick


  1. in bowl for microwave add all veggies and 1/2 cup water
    nuke for 10 minutes to per say steam till soft
    in skillet add butter and breasts and slow fry with lid on
    add 1/4 cup water with breasts to keep moist simmer on low
    to not dry out meat. when cooked to tender add all veggies
    to skillet turn heat medium add 2 tbsp o f worceshire sauce
    after 10 minutes take lid off let steam till almost dry
    seperate bowl take italian sauce and lemon rinds and pinch of flour
    little water to make thicker sauce not paste to add to skillet
    as the meat and veggiies are starting to turn brown add
    sauce to the skillet let simmer for 15 minutes or till sauce
    starts to take always check taste for salt/ pepper (garlic)
    have wife make small plate of brown rice for amount of people


this real good if served with cranberry sauce and pasta salad or anything of sort. we enjoy this recipe too much. the wife is optional. bon appetite.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin


About Author

Leave A Reply