Wild Pheasant In Mushrooms and Wine Sauce

Prepare the Pheasant:

Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.

Cut off the breasts (breast out the bird).

Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.

Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet) on your stove to medium heat.

salt and pepper all sides of the meat.

Add 1 Tablespoon olive oil

Add 2 Tablespoons butter and stir until melted.

Put in the pheasant legs first and sear two minutes on each sides. After one minute add the Pheasant breasts. WATCH them. It’s easy to overcook the breasts. Just sear until lightly brown but NOT cooked. (about 2 or three minutes) Scrape pan and stir in the bits.

Remove the pheasant from pan and set aside.

Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.

Add onions and garlic. Stir together with partially cooked mushrooms.

Turn the heat to high and Add the wine. Reduce the wine by half.

Reduce heat to medium high.

Add chicken broth, breasts and legs and cover them.

Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg)

Add the cornstarch mixture and cook until the sauce thickens.

Add fresh parsley until wilted.

Serve from the pot.