PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE

PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE image

Yield 6 people

Number Of Ingredients 11

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3 pheasants, split and trimmed
1 c seasoned flour (reserve 2 tbs)
1/4 c butter
2 - 3 tbs canola oil
3 cups thinly sliced mushrooms
1/2 c chopped onion
1 cup dry white wine
3/4 c poultry stock
1 tbs lemon juice
1 tsp salt
1 tsp pepper

Steps:

Dredge pheasant pieces in 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 from dutch oven and add mushrooms. Cook about 10 minutes, stirring often. Add onions to mushrooms, cooing 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. Add pheasant pieces. Reduce heat to low; cover and simmer 1 hour. Serve with mashed potatoes or egg noodles.