Max says this is “the other white meat,” 
and that the recipe is also delicious using Grouse, 
Ptarmigan, Chicken, or Pork...

[I found today that my photograph of Max's recipe 
was nicely featured on 8-14-12 on]

Servings (6)

Posted by Max via Sandra
Prep: 10 mins. |
Cook/Simmer: 2.5 hours


· 2 tablespoons olive oil, plus 2 tablespoon butter
· 2 pheasants, cleaned and cut into pieces
· kosher salt and ground pepper to taste

· ½ onion, chopped
· 1 clove of garlic, minced
· ½ cup celery, chopped
· 10 crimini mushrooms, sliced (not too thin)
· 2 tablespoons butter

· 1 cup ‘good’ white wine
· 2 (10.5 oz.) cans cream of mushroom soup
· 1 tablespoon worcestershire sauce

--Steamed rice, prepared according to directions
--Tomato wedges


Add the olive oil and butter in a heavy-bottom skillet and heat to medium-high, and brown the pheasant. Remove to plate, and set aside. In the same skillet, add remaining butter, and toss in the vegetables and saute until onions are translucent. Add the browned pheasant into skillet.

Deglaze with 1 cup of white wine while scraping bottom to release flavorful bits; reduce heat to medium to let wine reduce for 10 minutes. Once wine is reduced, add the cream of mushroom soup and reduce the heat to low; ‘cover’ skillet and let simmer for 2 hours while occasionally stirring.

Serve pheasant in white wine sauce with steamed rice, with sliced tomatoes sprinkled with salt and freshly ground black pepper along side – don’t forget to drink the rest of the wine. - Enjoy!


sandra said...

Max made this for dinner last night and it was so very absolutely fantastic dish!!!

Carole said...

Sandra, thanks for linking in to Food on Friday. The links are a bit slow coming in - not too surprising because not that many people seem to cook duck at home. Cheers

sandra said...

My pleasure, Carole! I understand, and appreciate those who do cook duck ~ We are so elated when it's the season and we finally are able to enjoy it ;)


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