Ingredients
- 2 split deboned pheasant breasts (grouse, quail or chukar)
- 1/2 cup flour
- 1/2 tsp nutmeg
- 1/4 tsp black pepper
- 1/2 tab butter
- 1/4 cup dry sherry wine
- 1/4 cup heavy cream
- 1 tsp Accent
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