Updated: Oct 29, 2021
Filet pheasant breasts and pound thin. Remove as much shot as possible unless you don't mind gaining weight unnecessarily. Coat the pheasant with flavored bread crumbs and dashes of salt and black pepper.
Brown them lightly in olive oil on medium heat, taking care not to overcook. Set aside. Deglaze the pan with dry white wine and add 4 ounces of butter to the pan.
Add 1/4 cup Soy Sauce and the juice of 1-2 lemons. Simmer for a few minutes. Pour over pheasant and sprinkle with a handful of freshly chopped parsley.