Pheasant With Mushrooms In Wine Sauce Recipe 455

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PHEASANT WITH MUSHROOMS IN WINE SAUCE RECIPE - (4.5/5)



Pheasant with Mushrooms in Wine Sauce Recipe - (4.5/5) image

Provided by polledl

Number Of Ingredients 8

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute pheasants in butter 10 minutes. Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet. Add wine, lemon juice, onions, salt and pepper. Cover and simmer 1 hour or until tender. Yield: Serves 6. Note: If oven is used, bake at 375 degrees for about 2 hours.

BAKED PHEASANT IN WINE SAUCE



Baked Pheasant in Wine Sauce image

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

Provided by Shirley Spillman

Categories     Pheasant

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 pheasant, cleaned and cut up
1 1/2 cups water
1 clove garlic
1 medium-size onion, sliced and separated into rings
1 (4 ounce) can mushroom pieces (can also use buttons)
6 pieces rosemary
1/4 teaspoon dry parsley flakes
2 ounces cooking sherry

Steps:

  • Roll cut-up bird pieces in flour and brown in hot oil.
  • Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
  • Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
  • Pour cooking sherry over bird about the last hour of cooking.

PHEASANT IN WINE SAUCE



Pheasant in Wine Sauce image

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

Provided by Sandaidh

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter or 4 tablespoons margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine
seasoning

Steps:

  • Melt butter or margarine in a heat-proof Dutch oven.
  • When hot, sauté the pheasant gently all over until it's golden brown.
  • Remove the bird.
  • Add flour, stock and wine, blend smoothly.
  • Bring to a boil and add seasoning.
  • Return bird to the Dutch oven and cover.
  • Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9

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