Step 1

Prepare the Pheasant:

Step 2

Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.

Step 3

Cut off the breasts (breast out the bird).

Step 4

Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.

Step 5

Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet) on your stove to medium heat.

Step 6

salt and pepper all sides of the meat.

Step 7

Add 1 Tablespoon olive oil

Step 8

Add 2 Tablespoons butter and stir until melted.

Step 9

Put in the pheasant legs first and sear two minutes on each sides. After one minute add the Pheasant breasts. WATCH them. It’s easy to overcook the breasts. Just sear until lightly brown but NOT cooked. (about 2 or three minutes) Scrape pan and stir in the bits.

Step 10

Remove the pheasant from pan and set aside.

Step 11

Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.

Step 12

Add onions and garlic. Stir together with partially cooked mushrooms.

Step 13

Turn the heat to high and Add the wine. Reduce the wine by half.

Step 14

Reduce heat to medium high.

Step 15

Add chicken broth, breasts and legs and cover them.

Step 16

Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg)

Step 17

Add the cornstarch mixture and cook until the sauce thickens.

Step 18

Add fresh parsley until wilted.

Step 19

Serve from the pot.