PHEASANT WITH MUSHROOM SAUCE
Many upland hunters grew up cooking pheasant with a can of cream of mushroom soup. This recipe is the scratch version of that nostalgic dish. It's worth the time and effort to use fresh ingredients; they produce a much more flavorful sauce than the canned variety. It's perfect served over a bed of...
Provided by Danielle Prewett
Categories Main
Yield 4
Number Of Ingredients 12
Steps:
- Spread the flour across a plate. Season the pheasant with salt and pepper on both sides, then dredge in flour. Shake away the excess flour and set aside.
- Heat a large sauté pan over medium-high heat. Add 1-2 tbsp. of oil, or enough to coat the bottom of the pan in a thin layer. Use tongs to lay each sage leaf into the oil. Fry leaves for 15-30 seconds per side and remove to a paper towel.
- In the same pan, lay down each pheasant breast to sear. Allow them to cook undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
- Reduce the heat to medium and add 1 tbsp. of butter to the hot pan. When it has melted and begins to foam, add the mushrooms and shallot. Sauté the mushrooms until they are golden brown.
- Deglaze the pan with white wine and chicken stock. Increase the heat and bring to a soft boil. Reduce these liquids in half.
- Pour in the cream and reduce the sauce for another 2-3 minutes. Taste and season with a pinch of nutmeg, salt, and pepper.
- Return the pheasant breasts back to the pan and reduce the heat to low. Cook for an additional minute or until the pheasant is cooked through and is warm. Serve over wild rice with the mushroom-cream sauce and fried sage.
PHEASANT IN MUSHROOM SAUCE
Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
- Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg
PHEASANT IN MUSHROOM CREAM SAUCE
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Wild Game
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
- 3. Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
- 4. After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
- 5. Serve with wild rice.
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