Written By - Nodak Outdoors - 06/12/2007
Link to Original Article here

Cut pheasant into 2 strips. Mix flour and corn meal. Add enough beer to make batter as thick as pancake batter. Fry strips until golden brown.
Remove skin from pheasant breasts, brush oil on both sides and season with salt & pepper. When grilling, cook each side 4 5 minutes then  turn and grill another 2 more minutes. This will give nice grill pattern on meat.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Place pasta on plate, and top pasta with breast, and placed tomato basil pesto across breast for delightful presentation

• 4 boneless Pheasant Breasts
  
• 2 tsp Olive Oil
  
• 1 lb. of your favorite pasta
  
• 1 large, diced tomato
  
• 1 jar of prepared basil presto
  
• Salt & Pepper to taste