Ingredients: 4 to 6 pheasant breast fillets, skin on or off Hi Mountain Poultry Rub 1 tablespoon olive oil 4 tablespoons butter 2 tablespoons freshly squeezed lemon juice 2 garlic cloves, minced 1/4 cup fresh basil leaves, chopped 1 cup cherry tomatoes, halved Freshly grated Parmesan cheese 1 1/2 cups Dungeness crab
Directions: 1. Season pheasant liberally with Hi Mountain Poultry Rub. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add pheasant and brown evenly on one side. Flip pheasant over and cook for 1 to 2 minutes.
2. Add remaining 2 tablespoons butter, lemon juice, garlic and basil. Cook until pheasant is just done. Add tomatoes and top with Parmesan. Place equal portions on plates and top with crab.
Let us know how this dish turned out for you at @NRABlog or in the comments below!