Pheasant With Mushroom Sauce Recipes

PHEASANT WITH MUSHROOM SAUCE

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

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.

PHEASANT WITH MUSHROOMS AND ONIONS

Steps:

• Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.
• Roll pheasant in flour and brown in frying pan for 5 minutes turning once.
• Remove pheasant from oil and butter. Chop onions into 3/4" pieces.
• Sauté mushrooms and onion in same pan until brown.
• Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour.
• Serve with rice and asparagus.