Max says this is “the other white meat,”
and that the recipe is also delicious using Grouse,
Ptarmigan, Chicken, or Pork...
was nicely featured on 8-14-12 on
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
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!