This is one my favorite meals, and it's super good for you. Pheasant is extremely high in protein and it tastes wonderful. Be careful not to overcook it because Pheasant is low in fat and can dry out easily.
For each serving you will need:
4-6 Pheasant breast tenders. (from the part of the breast closest to the bone. You can see them when you cut or pull the outer part of the breast off the bone)
1 tsp garlic powder
1/2 tsp poultry seasoning or sage
Freshly ground black pepper to taste
1 Tbsp olive oil.
Place tenders in a large zip log bag and sprinkle with garlic, poultry seasoning and pepper. Seal bag, squeezing out the air as you close it. With the flat side of a kitchen mallet, pound the tenders almost flat. In a non stick skillet, heat olive oil just until it's hot enough to sizzle a drop of water. Place tenders in skillet, cook for about 2 minutes, turn and cook for 1-2 more minutes. Remove from skillet. Serve with cooked artichoke leaves.
To cook an artichoke, remove small random leaves at base, trim stem to within 1/2 inch of the bottom of the artichoke. Place in a pan of boiling water, deep enough to cover. Place lid on pan, reduce heat to low and simmer approximately 20 - 30 minutes depending on the size of the artichoke. When it's done the leaves will come off easily and will have a bit of "meat" at the bottom of each one.
To eat it, remove the leaves. Put a leaf in your mouth, soft side down. Scrape it against your bottom teeth to pull the edible part off the leaf. If you like you can dip it in mustard or another sauce of your choice.
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