Best Braised Pheasant In Remarkable Mushroom Gravy Recipes

BRAISED PHEASANT WITH MUSHROOMS

Braised Pheasant with Mushrooms image

While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.

Provided by Hank Shaw

Time 1h45m

Number Of Ingredients 10

Ingredients

8 to 12 pheasant thighs, (or 4 turkey thighs)
4 tablespoons unsalted butter
1 large onion, (sliced thinly from root to tip)
1 to 2 pounds fresh mushrooms ((use a variety))
1 whole head of garlic (cloves peeled but left whole)
1/2 cup white wine
1 quart chicken, (turkey, pheasant or vegetable stock)
Salt and black pepper
A splash of lemon juice, (white wine vinegar or verjus)
4 tablespoons minced parsley

Steps:

In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
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.
Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.

Nutrition Facts : Calories 810 kcal, Carbohydrate 8 g, Protein 52 g, Fat 61 g, SaturatedFat 21 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED PHEASANT

Braised Pheasant image

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pheasant

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 pheasant, cleaned and split into 2 halves
salt and pepper
flour
butter

Steps:

Rinse pheasant thoroughly.
Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
Baste frequently with sauce in pan.

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