Wild Pheasant In Mushroom and Wine Sauce

Wild Pheasant in Mushrooms and Wine Sauce is a scrumptious dinner with juicy, tender and flavorful meat. this superb recipe options quite a lot of mushrooms and a fragile wine sauce.

what a beautiful strategy to take pleasure in your wild chook.

This pheasant recipe was developed by heather (our daughter-in-law). she is an avid hunter. similar to invoice, our eldest son.

they love recreation meat and have expertise cooking it.

I used to be visiting lately and heather shared this recipe. I sat her down and wrote the recipe. she let me know that straightforward pheasant recipes like this one are very arduous to search out.

making a recipe that ends in tasty moist pheasant might be difficult.

pheasant meat tends to prepare dinner dry. Heather’s recipe creates a phenomenal wine sauce. add mushrooms and onions for a scrumptious wild pheasant dinner.

She’s a superb prepare dinner. I’m very completely satisfied to have this recipe to share with you.

He additionally introduced me residence a bag of frozen pheasant. all prepped and able to prepare dinner.

extra recreation meat recipes:

heather simply shared her pheasant marsala recipe! So in case you’re searching for one other pheasant recipe from top-of-the-line cooks on the planet… try Heather’s Wild Pheasant Recipe in Creamy Marsala!

In the sidebar and on the backside of our recipe card is a video demonstration of the pheasant marsala recipe. discover the complete printable recipe right here!

invoice and heather hunt on a regular basis. You by no means know what you would possibly run into. duck searching season is right here, so invoice would possibly ship a duck to my door some day…we’ll see.

Heather additionally made a do-it-yourself rabbit and mushroom stew recipe that’s wonderful. And… these aren’t the one hunters in our household!

For Christmas my brother gave me elk meat. I created a Skillet Dinner with Smoked Elk Meat for a fast and straightforward dinner.

it is so good. Elk meat can be utilized in Brigitte’s German Cabbage Rolls. elk meat is similar to beef however further lean. such wholesome meat.

My sister Susie would not hunt alone, however she helps hunters retailer recreation meat throughout searching season.

She gave us a jar of canned venison and I made a scrumptious Crock Pot Venison Stew.

You probably have recreation meat concepts and recipes, please share them within the feedback part. We might love to listen to from you!

let’s return to our recipe. it is a hen that invoice shot a couple of weeks in the past proper on the finish of the season. the place we stay in western washington state it’s authorized to hunt wild pheasant chickens.

apparently that is not the case in all areas. here’s a hyperlink to a washington state pheasant searching information that has the principles for our state.

a duck will work for this recipe if that is what you’ve.

I adopted Heather’s recipe to the letter and Dave and I actually loved it! it is all made in a single skillet or in a Dutch oven on the stovetop.

There is a great number of mushrooms within the recipe. I used to be frightened once I regarded across the retailer. I’m not a mushroom connoisseur. I realized fairly a bit the porcini mushrooms had been dry in a packet.

the store was fully out of contemporary chanterelles, so I opted for colourful dried homard lobster mushrooms (additionally in a packet). they labored splendidly effectively on this recipe.

the mushrooms had been so good with the wine sauce. the shiitakes had been contemporary.

I like white mushrooms as a substitute of brown, so that is what I used. heather says you should utilize any mixture of mushrooms you could find. these are my decisions this time.

Wild Pheasant in Mushrooms and Wine Sauce Recipe:

• getting ready the pheasant:

recipe directions:

1. Preheat a Dutch oven (or cast-iron combo skillet or different heavy-bottomed skillet with a lid) on the range over medium warmth.
2. add 1 tablespoon olive oil
3. add 2 tablespoons butter and stir till melted.
4. Place the pheasant legs first and sear for 2 minutes on all sides. after a minute add the pheasant breasts. have a look at these. it is simple to overcook the breasts. simply brown till evenly browned however not cooked by way of. (about 2-3 minutes) Scrape down the pan and add the chunks. deglaze with water or just a little wine as wanted.
5. take away the pheasant from the pan and put aside.
6. add the remaining butter. when the butter melts add the mushrooms. stir often and prepare dinner 5 minutes, coated, till partially cooked.
7. Add the onions and garlic. stir along with the partially cooked mushrooms.
8. Elevate the warmth to excessive and add the wine. Cut back the wine by half.
9. scale back warmth to medium excessive.
10. Add hen, turkey (or both poultry bone) broth, breasts and legs and cowl them.
11. Cut back warmth to a simmer. prepare dinner 20 minutes till the pheasant is completed. (examine one leg)
12. add cornstarch combination and prepare dinner till sauce thickens.
13. Add contemporary parsley till wilted.
14. serve from the pot.

This recipe may even work nice with rabbit or hen.

dietary info:

449 energy/serving

• fats 38% 25 g
• carbohydrates 7% 22g
• 52% protein 26 g