PHEASANT WITH MUSHROOMS IN WINE SAUCE RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 8
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.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES
Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.
Provided by MBETHCOOKS
Categories 100+ Everyday Cooking Recipes
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
- Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
- Cover, and cook on High for 4 hours, or Low for 7 hours.
Nutrition Facts : Calories 642 calories, Carbohydrate 16.5 g, Cholesterol 189.3 mg, Fat 30.7 g, Fiber 1.5 g, Protein 63.3 g, SaturatedFat 8 g, Sodium 413.5 mg, Sugar 1.2 g
BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY
Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.
Provided by seapard
Categories Pheasant
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge pheasant pieces in seasoned flour.
- Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
- Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
- Add onions to mushrooms, cooking for three or four minutes until tender.
- Add 2 tbsp of reserved seasoned flour. Stir well.
- Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
- Reduce heat to low; cover and simmer 1 hour.
- Serve with mashed potatoes or egg noodles.
Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7
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- 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.
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- Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
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