Yield: 4 servings

Wild Pheasant In Mushrooms and Wine Sauce

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

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 2 Whole skinless legs and skinless breast of Pheasant., 2 of each-legs and breast.
  • 4 Tablespoons butter-divided
  • 1 Tablespoon extra virgin olive Oil
  • 3/4 Cup whole pearl onions, Or 1/2 diced yellow onions
  • 5 cloves garlic, minced
  • 5 or 6 whole Shiitake mushrooms , roughly cut
  • 1 pint Crimini mushrooms (Or white), Sliced
  • 1/2 oz. about 1/2 Cup volume wt. Dried Lobster Homard mushrooms or 5 fresh Chanterelles, chopped or sliced
  • 1 oz. about 1/2 Cup dried Porcini Mushrooms, chopped
  • 1 Cup White wine (I used Sauvignon blanc)
  • 1 Cup chicken broth
  • 1/3 Cup fresh curly leaf parsley , finely chopped
  • 2 Tablespoons cornstarch 2 Tablespoons water
  • 2 Tablespoons Water
  • 1 tsp. salt , as needed to rub the meat
  • 1 tsp. pepper, as needed to rub the meat

Instructions

  1. Prepare the Pheasant:
  2. Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.
  3. Cut off the breasts (breast out the bird).
  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.
  5. Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet) on your stove to medium heat.
  6. salt and pepper all sides of the meat.
  7. Add 1 Tablespoon olive oil
  8. Add 2 Tablespoons butter and stir until melted.
  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.
  10. Remove the pheasant from pan and set aside.
  11. Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.
  12. Add onions and garlic. Stir together with partially cooked mushrooms.
  13. Turn the heat to high and Add the wine. Reduce the wine by half.
  14. Reduce heat to medium high.
  15. Add chicken broth, breasts and legs and cover them.
  16. Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg)
  17. Add the cornstarch mixture and cook until the sauce thickens.
  18. Add fresh parsley until wilted. Wild Pheasant in Mushrooms and Wine Sauce
  19. Serve from the pot.

Notes

I have allowed time to prep the bird in the prep time if you are a fast prepper. Allow more time if you need it to prepare the bird. Or less time if the bird is ready to cook.

Use whatever mushrooms you prefer or are in season.

Pheasant is VERY easy to over cook. Please follow Heather's directions exactly for best results.

Below is our recipe demonstration video for Heather's Pheasant Marsala Recipe.

Nutrition Information

Yield

4
Amount Per Serving Calories 449

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