pheasant recipes

Pheasant breasts and legs make an impressive delicious dinner with a medley of mushrooms in a wine reduction sauce.

Wild Pheasant In Mushrooms and Wine Sauce

Whole skinless legs and skinless breast of Pheasant., 2 of each-legs and breast.

Tablespoons butter-divided

extra virgin olive Oil

pearl onions, Or 1/2 diced yellow onions

garlic,

mushrooms

Crimini mushrooms (Or white), Sliced

about 1/2 Cup dried Porcini Mushrooms, chopped

Cup White wine (I used Sauvignon blanc)

chicken broth

curly leaf parsley

cornstarch 2 Tablespoons water

Tablespoons Water

salt

pepper,

Prepare the Pheasant:

Cut the bird from neck to bottom or...

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

Cut off the breasts (breast out the bird).

Cut off the skin around the leg from...

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.

Preheat a dutch oven (OR cast iron combo...

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

salt and pepper all sides of the meat.

Add 1 Tablespoon olive oil

Add 2 Tablespoons butter and stir until melted.

Put in the pheasant legs first and sear...

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.

Remove the pheasant from pan and set aside.

Add the remaining butter. When butter is melted...

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

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

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

Turn the heat to high and Add the...

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

Reduce heat to medium high.

Add chicken broth, breasts and legs and cover...

Add chicken broth, breasts and legs and cover them.

Reduce heat to simmer. Cook 20 minutes until...

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

Add the cornstarch mixture and cook until the...

Add the cornstarch mixture and cook until the sauce thickens.

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Wild Pheasant In Mushrooms and Wine...

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