Best Pheasant With Mushrooms In Wine Sauce Recipes

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

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.

PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE

Steps:

• Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES

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.

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.

BAKED PHEASANT IN WINE SAUCE

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.