Italian Pheasant

Italian Pheasant
Thanks to Joe for this recipe.

~ 1 pheasant breast
~ 1 bottle italian dressing

Place the breast in a large ziplock bag.

Pour in the dressing and seal.

Refrigerate 24 hours turning every so often.

Remove breast and place in baking dish.

Pour on a little of the dressing over the top.

Bake at 350 degrees for 15 - 25 minutes or until tender.

Serve and enjoy.