PHEASANT ROMANO IN A MUSHROOM CAPER SAUCE

Mix 1 teaspoon of Wildside Seasoning into 1 cup of flour. Take 4 pheasant breasts dredge in flour mixture, place on waxed paper and set aside. Heat ¼ cup of oil, ¼ stick of butter in a fry pan, add mushrooms and stir into oil and butter mixture. Add salt and pepper and cook for five minutes until the mushrooms are soft. Add two tablespoons of lemon juice and 2 tablespoons of drained capers, mix thoroughly and lower heat to a simmer. Take four eggs and beat well in a bowl. Heat a large fry pan with 2 cups of vegetable oil. When the oil is hot, take the pheasant breasts dip and coat in the eggs and put into the oil. Cook the breasts approximately 4 minutes on each side or until golden brown. After cooking on both sides remove from oil, drain and place into the mushroom sauce completely coating the pheasant breasts for one minute. Remove breasts, put on a plate and cover with the mushroom caper sauce. This dish can be served with Orzo Pasta or Rizoto.