Name: Pheasant
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 3 pheasants, split; 1/2 cup butter; 2 cups sliced mushrooms; 1 cup dry white wine; 2 tablespoons lemon juice; 1/2 cup chopped onion; 1 teaspoon salt; 1 teaspoon pepper

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Recipe by Satisfied Kris

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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.

Ready In:: 1hr 35mins
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ingredients

3 pheasants, split
¹⁄₂ cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
¹⁄₂ cup chopped onion
1 teaspoon salt
1 teaspoon pepper

directions

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.

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RECIPE MADE WITH LOVE BY

@Satisfied Kris

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@Satisfied Kris

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"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."

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review by tracy.alvaro

7/26/2021

I’ve made this recipe with both pheasant and bone in chicken thighs and it’s been awesome every time. I love mushrooms but don’t feel like I cook with them enough so this was perfect! The sauce is very flavorful and I usually serve it with mashed potatoes and a roasted veggie, like asparagus or Brussels sprouts.

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question by Teresa C.

12/21/2017

Do I soak it in salt water to get rid of the gamey taste

Replies 2
review by hoosyourdaddy

11/30/2017

This recipe turned out excellent. I followed the directions as written except I simmered the dish for 45 minutes instead of 1 hour. I thickened up the sauce in the end with a little bit of cornstarch mixed with water. We had it with mashed potatoes and roasted brussell sprouts. Everyone loved it. Will be making this again! Cookin Joe

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review by Erica O.

11/29/2017

Excellent recipe. I used chicken stock instead of wine and lime juice instead of lemon. I also thickened the sauce at the end with cornstarch/water mix.

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question by tyson2117

11/21/2017

Also, when I put it in the oven do I cover the glass container with aluminum foil?

Replies 2