Prep 10 mins
Cook 1 hr 25 mins
Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.
- 3 pheasants, split
- 118.29 ml butter
- 473.18 ml sliced mushrooms
- 236.59 ml dry white wine
- 29.58 ml lemon juice
- 118.29 ml chopped onion
- 4.92 ml salt
- 4.92 ml pepper
- 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.
I left the birds whole, did everything the same, but instead of lemon juice, I stuffed them with tangerines. YUM! Thanks for posting
also i cooked this with the wild rice casserole recipe #42899 and they were perfect together!
Excellent recipe and finally a nearly perfect review by my husband. We're fortunate enough to belong to a private hunting preserve, and take our lab for guided walk ups often, but I've had trouble preparing pheasant to my husbands' liking, or mine, and my son still hasn't taken to any of the recipes (the pheasant are prepared post hunt so using skinless, boneless breast). So lean and healthy, but until this recipe, difficulty doing it justice. Have tried crock pot, searing then oven, braising, marinating then cooking and using in enchiladas, and non have kept moisture, though I could be to blame in not preparing recipe properly. That said, this one was easy to follow, easy to make, and most importantly, the taste was really wonderful. Not to mention I did it all in one pan. I overcooked the pheasant just slightly (left in oven about 10 minutes too long, but did cut the temp to 250 because using breasts), but the sauce, like other reviewers said, was really delicious. I used four boneless, skinless pheasant breast, kept to the measurements of the recipe, but added the onions at the same time w/the mushrooms (absorbs the brown bits from the pan wonderfully), and added garlic at this time as well. Otherwise, followed to a T and served with mashed cauliflower and butter-steamed asparagus. This was one satisfying meal, and I will duplicate this sauce for other meals. Saving this one for future attempts with our pheasant stockpile in the freezer.