Pheasant Braised In Mushrooms And White Wine Recipes

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BRAISED PHEASANT WITH MUSHROOMS



Braised Pheasant with Mushrooms image

While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.

Provided by Hank Shaw

Categories     Main Course

Time 1h45m

Number Of Ingredients 10

8 to 12 pheasant thighs, (or 4 turkey thighs)
4 tablespoons unsalted butter
1 large onion, (sliced thinly from root to tip)
1 to 2 pounds fresh mushrooms ((use a variety))
1 whole head of garlic (cloves peeled but left whole)
1/2 cup white wine
1 quart chicken, (turkey, pheasant or vegetable stock)
Salt and black pepper
A splash of lemon juice, (white wine vinegar or verjus)
4 tablespoons minced parsley

Steps:

  • In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
  • Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
  • Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
  • Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.

Nutrition Facts : Calories 810 kcal, Carbohydrate 8 g, Protein 52 g, Fat 61 g, SaturatedFat 21 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED LEMON PHEASANT



Braised Lemon Pheasant image

The lemon and garlic bring out the best in this dish. Excellent served with rice pilaf and fresh steamed carrots. Try it! You'll like it!

Provided by bmatheson

Categories     Main Dish Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
¼ teaspoon pepper
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
¼ cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 ¼ cups water

Steps:

  • Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
  • Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 5.5 g, Cholesterol 117 mg, Fat 20.1 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 1240.4 mg, Sugar 0.3 g

PHEASANT WITH MUSHROOMS IN WINE SAUCE RECIPE - (4.5/5)



Pheasant with Mushrooms in Wine Sauce Recipe - (4.5/5) image

Provided by polledl

Number Of Ingredients 8

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

Steps:

  • 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. Yield: Serves 6. Note: If oven is used, bake at 375 degrees for about 2 hours.

PHEASANT WITH MUSHROOMS AND ONIONS



Pheasant With Mushrooms and Onions image

Make and share this Pheasant With Mushrooms and Onions recipe from Food.com.

Provided by Chef Tom 2

Categories     Pheasant

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pheasants
2 cups flour
1/4 lb butter
2 cups olive oil
3 large onions
2 cups sliced mushrooms
4 cups chicken broth

Steps:

  • Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.
  • Roll pheasant in flour and brown in frying pan for 5 minutes turning once.
  • Remove pheasant from oil and butter. Chop onions into 3/4" pieces.
  • Sauté mushrooms and onion in same pan until brown.
  • Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour.
  • Serve with rice and asparagus.

Nutrition Facts : Calories 1888.3, Fat 154.3, SaturatedFat 36.2, Cholesterol 222.2, Sodium 1049.7, Carbohydrate 60.3, Fiber 4, Sugar 6.4, Protein 65.5

BRAISED QUAIL WITH WHITE WINE



Braised Quail With White Wine image

Provided by Moira Hodgson

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

4 quail
1 shallot, finely chopped
2 tablespoons butter
1/4 pound mushrooms, chopped
1 cup white bread crumbs
2 tablespoons parsley, chopped
1 tablespoon tarragon, chopped
Coarse salt and freshly ground pepper to taste
3/4 cup dry white wine
1 tablespoon peanut oil
2 cloves garlic, halved, skin and any green part removed
1/2 cup blanched toasted slivered almonds

Steps:

  • Wipe the quail dry with paper towels and set aside.
  • Preheat oven to 350 degrees.
  • Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
  • Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
  • Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

Nutrition Facts : @context http, Calories 1116, UnsaturatedFat 42 grams, Carbohydrate 58 grams, Fat 66 grams, Fiber 9 grams, Protein 61 grams, SaturatedFat 18 grams, Sodium 1183 milligrams, Sugar 9 grams, TransFat 0 grams

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY



Braised Pheasant in Remarkable Mushroom Gravy image

Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.

Provided by seapard

Categories     Pheasant

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

3 pheasants, split and trimmed
1 cup seasoned flour (reserve 2 tbs)
1/4 cup butter
2 -3 tablespoons canola oil
2 -3 cups thinly sliced mushrooms (depends on how much you like mushrooms, if you're not a big fan, you might want to chop them up, too)
1/2 cup chopped onion
1 cup dry white wine
3/4 cup chicken stock
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Dredge pheasant pieces in seasoned 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 and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
  • Add onions to mushrooms, cooking 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 and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
  • Reduce heat to low; cover and simmer 1 hour.
  • Serve with mashed potatoes or egg noodles.

Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7

PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE



PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE image

Categories     Mushroom     Poultry     Braise

Yield 6 people

Number Of Ingredients 11

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.

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