BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

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Braised Pheasant in Remarkable Mushroom Gravy image

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

3 pheasants, split and trimmed
1 cup seasoned flour (reserve 2 tbs)
1/4 cup butter
2 -3 tablespoons canola oil
2 -3 cups thinly sliced mushrooms (depends on how much you like mushrooms, if you're not a big fan, you might want to chop them up, too)
1/2 cup chopped onion
1 cup dry white wine
3/4 cup chicken stock
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

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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