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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