SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES
Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.
Provided by MBETHCOOKS
Categories 100+ Everyday Cooking Recipes
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
- Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
- Cover, and cook on High for 4 hours, or Low for 7 hours.
Nutrition Facts : Calories 642 calories, Carbohydrate 16.5 g, Cholesterol 189.3 mg, Fat 30.7 g, Fiber 1.5 g, Protein 63.3 g, SaturatedFat 8 g, Sodium 413.5 mg, Sugar 1.2 g
BRAISED PHEASANT WITH MUSHROOMS
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
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
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
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
BRAISED PHEASANTS IN MADEIRA
Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little age is, of course, a lot more flavour, so this is probably one of the nicest pheasant dishes of all. It also improves if you make it the day before you need it and re-heat gently before serving. This recipe is suitable for freezing.
Categories Christmas: Main Courses One-pot recipes Casseroles and Stews Pheasant Fair game Life in the Freezer Christmas: Recipes to freeze
Yield Serves 4-6. See questions Lindsey has answered on this recipe at the end of the method
Number Of Ingredients 21
Steps:
- Make the stock: wash the necks and giblets then place them in a medium-sized saucepan with 1 pint (570 ml) water and add all the stock ingredients. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer. Put a lid half on the pan and simmer for 1½-2 hours. After that, strain the stock to use for the sauce. If you haven't managed to persuade your supplier to do it for you, begin by jointing the pheasants. This you do with your very sharpest knife as follows: hold the pheasant with the breast-bone uppermost, make a small incision at the back end, then turn the pheasant up, neck end down, in a vertical position, insert the knife where you made your cut and cut right down to the neck end. Then open the bird out flat, skin side down, and cut all along the backbone. Now turn each side skin side up and pull each end, stretching the whole thing out as far as you can. This will reveal a line which naturally separates the two joints, so simply cut along this line. Do the same with the other half and you will have four joints. Begin cooking the joints of pheasant by seasoning them with salt and pepper and frying them in butter and oil until they have taken on a good golden brown colour. As they brown, transfer them to the casserole. Then, in the fat remaining in the pan, fry the shallots until golden brown and also remove them with a slotted spoon to a plate. The bacon should be de-rinded, cut into 1/3 inch (7.5 mm) cubes and browned as well. Then remove these to join the shallots and leave aside for later. Now add the thyme, bay leaves and chopped garlic to the pheasant and pour in 10 fl oz (275 ml) of the stock, the wine and Madeira. Bring everything to simmering point, then keep the heat low so that the contents just gently, almost imperceptibly bubble. Put on a tight-fitting lid and cook on top of the stove for 45 minutes. After that add the small whole mushrooms, the bacon and shallots, and spoon some of the juices over them. Then put the lid on, bring everything back to a gentle simmer and simmer for a further 45 minutes or until the pheasant is tender when tested with a small skewer. To finish the sauce, mix the softened butter and flour to a smooth paste. Then, using a slotted spoon, remove the pheasant, bacon and vegetables from the casserole to a warmed serving dish and keep warm. Bring the liquid up to a fast boil and let it bubble and reduce by about a third. Next add the butter and flour mixture, using a wire whisk to distribute it. Then, as soon as the sauce comes back to the boil and has thickened, pour it over the pheasant, bacon and vegetables and serve; or cool, refrigerate and re-heat gently the next day. Although imported new potatoes are not very flavoursome, in the winter months they are an ideal accompaniment to something very flavoursome like this and a few snipped chives sprinkled on them improves their flavour. A little steamed broccoli or tiny button sprouts would also be a good accompaniment.
PHEASANT WITH MUSHROOMS IN WINE SAUCE RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 8
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.
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
PHEASANT WITH MUSHROOM SAUCE
Many upland hunters grew up cooking pheasant with a can of cream of mushroom soup. This recipe is the scratch version of that nostalgic dish. It's worth the time and effort to use fresh ingredients; they produce a much more flavorful sauce than the canned variety. It's perfect served over a bed of...
Provided by Danielle Prewett
Categories Main
Yield 4
Number Of Ingredients 12
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.
ROAST PHEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT
A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
- Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
- Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.
Nutrition Facts : Calories 653 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
BRAISED QUAIL WITH WHITE WINE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
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
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
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
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.
BEEF BRAISED WITH RED WINE AND MUSHROOMS
Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups
Provided by MarraMamba
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
- Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
- Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
- Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
- Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
Nutrition Facts : Calories 399.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 548.1, Carbohydrate 10.8, Fiber 1.8, Sugar 3.8, Protein 30.3
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- In a large braising pan such as a cast iron skillet, heat a few tablespoons of oil until hot. Meanwhile, season the pheasant legs with salt and pepper, then dredge in the flour, tapping off the excess.
- Add the wine or brandy to the pan and cook for seconds, then add the stock and dried morel mushrooms, cover the pan, and bake for 1.5 hours, or until the meat just barely moves from the bones. Cool the pheasant legs in their liquid until you can handle them.
- Remove the pheasant legs to a cutting board and remove the pin bones from the lower portion of each leg. Most of the bones will pull out, but there will be one stubborn, large bone, which you can break off with a pliers or just leave for guests to remove.
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