Italian Pheasant
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Italian Pheasant
Italian Pheasant

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Italian Pheasant




1 pheasant breast 1 bottle italian dressing

Place the breast in a large ziplock bag.

Pour in the dressing and seal.

Refrigerate 24 hours turning every so often.

Remove breast and place in baking dish.

Pour on a little of the dressing over the top.

Bake at 350 degrees for 15 - 25 minutes or until tender.

Submitted by Jordan Salvia

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