Pheasant In Mushroom Sauce Recipes

PHEASANT IN MUSHROOM CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350º F. Prepare the pheasant by washing and patting it dry with paper towels. Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together. Lightly coat the baking dish with cooking spray. Place whole pheasant in baking dish. Pour mushroom sauce over the pheasant and sprinkle pheasant generously with paprika. Bake for 1-1/4 to 1-1/2 hours, or until meat is moist and tender. After 3/4 hour, baste pheasant with mushroom sauce in pan. Serve mushroom sauce as a topping over the slices of meat.

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

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.

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Steps:

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PHEASANT IN MUSHROOM SAUCE

Steps:

• Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
• Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.

PHEASANT WITH MUSHROOM SAUCE

Steps:

• Spread the flour across a plate. Season the pheasant with salt and pepper on both sides, then dredge in flour. Shake away the excess flour and set aside.
• Heat a large sauté pan over medium-high heat. Add 1-2 tbsp. of oil, or enough to coat the bottom of the pan in a thin layer. Use tongs to lay each sage leaf into the oil. Fry leaves for 15-30 seconds per side and remove to a paper towel.
• In the same pan, lay down each pheasant breast to sear. Allow them to cook undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
• Reduce the heat to medium and add 1 tbsp. of butter to the hot pan. When it has melted and begins to foam, add the mushrooms and shallot. Sauté the mushrooms until they are golden brown.
• Deglaze the pan with white wine and chicken stock. Increase the heat and bring to a soft boil. Reduce these liquids in half.
• Pour in the cream and reduce the sauce for another 2-3 minutes. Taste and season with a pinch of nutmeg, salt, and pepper.
• Return the pheasant breasts back to the pan and reduce the heat to low. Cook for an additional minute or until the pheasant is cooked through and is warm. Serve over wild rice with the mushroom-cream sauce and fried sage.

PHEASANT IN CREAMY MARSALA SAUCE

Steps:

• Slice the mushrooms and parsley. Set aside.
• Rinse pheasant breasts (as needed) and pat dry. Lay them out on a plate.
• In a large shallow bowl or 8x8 baking dish whisk together the flour, salt and pepper. Set aside.
• Melt the oil and butter In a heavy skillet on medium heat.
• Dredge the pheasant breasts in flour mix. shake them off and lay in heated oil mixture.
• Brown the breasts a few minutes and turn them to brown on other side. (do not cook them through).
• Reduce pan heat to simmer.
• Remove the browned breasts to a plate. Cover with foil and set aside.
• Pour the sliced mushrroms Into the simmering oil/butter. NOTE: if your butter is too dark or burned. Wipe out the pan, add more oil and butter and reheat before adding mushrooms.
• Brown the mushrooms in oil and butter bout 5 minutes stirring often until excess moisture evaproates and mushrooms are browned.
• Add Marsala. Deglaze and simmer about 5 minutes until it is reduced about 30%.
• Add the broth and stir in the heavy cream slowly stirring constantly.
• Simmer until sauce is well mixed. Add the pheasant breasts back into the pan.
• Spoon the sauce over the breasts and sprinkle the parsley on top.
• Cover and simmer until breasts are cooked through ( about Five minutes or so)
• Remove cooked breasts to serving plate. Spoon the mushroom Marsala on top of the breasts. Serve.

CREAMY PHEASANT OVER NOODLES

Steps:

• Bone pheasant and dice into bite-sized chunks.
• Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
• Mix together mushroom soup, worcestershire sauce and milk until smooth.
• Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
• While pheasant is cooking boil noodles til done, drain and keep warm.
• Serve pheasant over hot noodles.