Turn pheasant or venison into a classic fried dish Rahm Schnitzel

2 pheasant breasts (pounded out to about 3/8 inch thick)
½ cup all-purpose flour
½ cup unseasoned breadcrumbs
1 egg, well beaten
2 sticks of unsalted butter

2 pheasant breasts (pounded out to about 3/8 inch thick) 1 egg, well beaten 2 sticks of unsalted butter

1- Pound the breasts to desired thickness and then season with salt and pepper. Dredge in
the flour then the egg and finally the bread crumbs until the whole piece of pheasant
is coated. After they are coated, let them sit for a couple minutes before cooking.
This will help the breading set and stick to the meat.
2- Heat the butter over medium heat, then fry the breasts for about 3 minutes per side
until the breading is golden brown. Remove the breasts from the oil and make your
sauce.
For the Sauce
1 cup of heavy cream
1 clove of garlic, minced
2 tablespoons of powdered mushrooms
1 tsp black pepper
Salt to taste
1- In a sauce pan, add a couple tablespoons of the butter you just fried your pheasant in. turn the heat up to medium high and then stir in the garlic. Cook the garlic for about 30 then add the black pepper and the mushroom powder. If you don’t have mushroom powder you can use ½ cup of fresh cremini mushroom, thinly sliced. Cook for one more minute, then add the cream. Cook the cream mixture for about 5 minutes or until it starts to thicken up. Season with salt and serve over the fried schnitzel.