Pheasant
This roasted pheasant with mushrooms and white wine is a traditional family recipe featuring split pheasants braised in butter, white wine, and fresh mushrooms for a tender, elegant game bird dinner.
This roasted pheasant with mushrooms and white wine is a traditional family recipe featuring split pheasants braised in butter, white wine, and fresh mushrooms for a tender, elegant game bird dinner.
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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.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
Refrigerate cooked pheasant and sauce in an airtight container for up to 3 days; reheat gently in a 325°F oven.
Pheasant is done when meat reaches an internal temperature of 160-165°F in the thickest part of the thigh, or when juices run clear.
Yes, use 3-4 whole chickens or 8-10 chicken pieces. Reduce cooking time by 15-20 minutes since chicken cooks faster than pheasant.
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chablis. Avoid oaky wines that may overpower the delicate pheasant flavor.
3 split pheasants yield approximately 6-8 servings, depending on portion size and appetite.
Yes, braise the pheasant one day ahead and refrigerate. Reheat gently in a 325°F oven for 20-30 minutes until warmed through.
