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Ingredients
0 servings
Instructions
Step 1
Dry pheasant and season with salt and pepper.
Step 2
Cook pheasant for four minutes on each side in pan heated to medium-high.
Step 3
Remove pheasant and melt 1½ tbsp butter in pan.
Step 4
Add garlic and sage. Sauté garlic until golden brown (about 30-45 seconds).
Step 5
Pour in chicken broth and remaining butter (cut into 3 pieces). Stir until butter is melted.
Step 6
Add thyme and rosemary and stir.
Step 7
Return pheasant to pan and pour sauce over top.
Step 8
Remove from pan and enjoy!
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