Pheasant With Mushrooms Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

PHEASANT WITH MUSHROOM SAUCE



Pheasant with Mushroom Sauce image

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

8 sage leaves (optional)
4 pheasant breasts (2 birds)
1/4 cup all-purpose flour
1 tbsp. butter
8 oz. mushrooms, chopped
1 medium shallot, sliced
1/4 cup white wine
1 cup chicken stock
1/2 cup heavy cream
Pinch of nutmeg
Salt and pepper
Cooking oil

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.

PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE



Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed
1 tablespoon canola oil
1 cup dried figs, stems removed
2 cups chambourcin wine
2 tablespoons unsalted butter
2 medium shallots, sliced thin
1 cup shiitake mushrooms stemmed and thinly sliced
1/2 cup rich poultry stock
1/2 teaspoon rosemary, finely chopped
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

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

ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES



Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons olive oil
2 cloves garlic, peeled and minced
2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello
1 tablespoon chopped Italian parsley
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 pheasants, wing tips removed
2 heads roasted garlic
8 medium-size carrots, peeled, halved crosswise and quartered lengthwise
4 small baking potatoes, peeled and cut into 6 pieces
6 small onions, peeled and quartered

Steps:

  • Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
  • Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
  • Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES



Slow Cooker Pheasant with Mushrooms and Olives image

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

¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

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

CREAMY PHEASANT OVER NOODLES



Creamy Pheasant over Noodles image

This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!

Provided by sklhczech

Categories     Very Low Carbs

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 pheasants
1/2 cup butter
2 (10 ounce) cans cream of mushroom soup
1 (13 ounce) can sliced mushrooms, drained
1/2 cup Worcestershire sauce
3/4 cup milk

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.

Nutrition Facts : Calories 1120.6, Fat 70.5, SaturatedFat 28.4, Cholesterol 351.4, Sodium 1602.3, Carbohydrate 21.4, Fiber 0.9, Sugar 7.1, Protein 97.7

People also searched

More about "pheasant with mushrooms food"

WILD PHEASANT IN MUSHROOM AND WINE …
Jan 4, 2018 Wild Pheasant in Mushrooms and Wine Sauce is a delicious dinner with moist tender, flavorful meat. This …
From homemadefoodjunkie.com
Reviews 299
Calories 449 per serving
Category Game Meat Recipes
  • Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.
  • Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.


PHEASANT WITH MUSHROOMS AND ONIONS RECIPE - CHEF'S RESOURCE …
The combination of sautéed onions and mushrooms, along with the rich flavors of butter and chicken broth, creates a truly satisfying meal. In this recipe, we will guide you through the …
From chefsresource.com


CROCK POT PHEASANT IN MUSHROOM SAUCE RECIPE - CDKITCHEN
Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms. In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, …
From cdkitchen.com


WILD PHEASANT IN CREAMY MARSALA SAUCE - HOMEMADE FOOD JUNKIE
Dec 16, 2021 Wild Pheasant in creamy Marsala Sauce with mushrooms is the perfect meal for a special occasion dinner, and a great meal for the avid hunter. Pheasant is a perfect …
From homemadefoodjunkie.com


PHEASANT WITH PARMESAN MUSHROOM CREAM SAUCE - THE …
Apr 21, 2014 Reminiscent of a creamy Alfredo sauce paired with whole earthy mushrooms, this pheasant dish makes a hearty supper.
From sportingchef.com


ROASTED PHEASANT WITH WILD RICE AND MUSHROOM STUFFING - WHOLE …
Preheat the oven to 400°F. Heat butter in a heavy skillet over medium heat. Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes. Add mushrooms and cook …
From wholefoodsmarket.com


BRAISED PHEASANT WITH MUSHROOMS AND SHERRY
Add mushrooms (regular and porcini) and almonds and continue cooking until tender. Add porcini water, 1/2 cup white wine, salt, pepper, thyme and rosemary. Heat to simmer and then add …
From pheasantfordinner.com


PHEASANT WITH MUSHROOMS AND WILD RICE - ANDREW …
It’s a heartier, more sophisticated version of the classic crockpot pheasant wild rice soup. The difference is in the quality of the ingredients—fresh wild pheasant, beautiful golden chanterelles, real wild rice and a good bottle of Marsala …
From andrewzimmern.com


PHEASANT BREAST WITH WILD MUSHROOM …
Jun 18, 2022 Perfect for entertaining, this pheasant breast with creamy tarragon and wild mushroom sauce is ready in just 15 minutes.
From greatbritishrecipes.com


PHEASANT MARSALA WITH CREAM - BLOGGER
Aug 26, 2019 Pheasant with mushrooms and cream is a favorite recipe among hunters in the Midwest. Though canned cream of mushroom soup is convenient, it won't give your food the …
From foodforhunters.blogspot.com


10 BEST PHEASANT RECIPES | LUXWISP
2 days ago The Wild Pheasant in Mushroom Sauce is a delightful dish that showcases the rich flavors of game meat, improved by a creamy, earthy mushroom sauce. The combination of …
From luxwisp.com


BUCKWHEAT PASTA RECIPE - BLECS FROM FRUILI - HUNTER ANGLER …
Mar 3, 2025 Preheat the oven to 325°F. Heat the olive oil in a large. lidded pot like a Dutch oven over medium-high heat. Brown the meat well on all sides, salting as it cooks.
From honest-food.net


ROAST PHEASANT AND MUSHROOM SOUP - EAT WILD
Chop the pheasant into roughly ½ cm pieces and add to the soup. Season to taste and pour into soup bowls. Sprinkle the fresh chopped parsley over the top and serve with warm sourdough …
From eatwild.co


Related Search