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
EMERIL'S FAVORITE ROAST PHEASANT
Steps:
- Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
- Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
- Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
- Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
- Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
- Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
- In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
TENDER PHEASANTS
This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!
Provided by LYSS
Categories Meat and Poultry Recipes Pork
Time 5h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g
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
PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE
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.
PHEASANT WITH MUSHROOMS AND ONIONS
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
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 MUSHROOMS AND ONIONS
Provided by admin
Number Of Ingredients 0
Steps:
- Cut the pheasant into 4 serving portions with poultry shears or the butcher will do this for you. Heat the oil and butter in a frying pan. Add the onions and carrots and cook over a gentle heat for 5 minutes. Add herbs, stir well and transfer to a casserole. Saute the pheasant in the remaining fat on a fairly high heat, turning round to brown evenly. Remove the bird to casserole. Add water to the frying pan with half the wine and heat so that all sediment is removed from frying pan. Heat brandy in a ladle, set alight and pour over the pheasant. When the flames have died away, pour over the wine mixture from the frying pan and season. Place in the oven uncovered for 1 hour, basting with juice from time to time. Meanwhile melt the butter in the frying pan, add the small onions and cook for 5-7 minutes over a low heat, but do not allow to become too brown. Add mushrooms and remaining wine, stir round in the pan and cover. Allow to cook gently for 10 minutes until wine is reduced to a glaze. Remove bay leaves. Remove the pheasant to a serving dish and keep warm. Reduce the liquid by half and thicken with the beurre manie. Add the onions and mushrooms and cook gently for 2-3 minutes. Taste and adjust the seasoning. Finally stir in cream and pour over pheasant. Garnish with watercress. Cock birds are larger than hen birds and will serve 4. Use 2 hen pheasants for 6 servings.
Nutrition Facts :
ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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
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 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
More about "pheasant with mushrooms and onions food"
PHEASANT WITH MUSHROOMS AND WILD RICE RECIPE - EAT …
From eatsmarter.com
PHEASANT RECIPES - PAUL NELSON FARM
From paulnelsonfarm.com
10 BEST CREAM OF MUSHROOM PHEASANT RECIPES | YUMMLY
From yummly.com
10 BEST WILD PHEASANT RECIPES - YUMMLY
From yummly.com
FRICASSEE OF PHEASANT WITH MUSHROOMS AND PEARL ONIONS
From eatsmarter.com
WILD PHEASANT IN MUSHROOM AND WINE SAUCE
From homemadefoodjunkie.com
Reviews 251Calories 449 per servingCategory Game Meat Recipes
PHEASANT RECIPE-INCLUDES MUSHROOM AND ONIONS | PHEASANT RECIPES ...
From pinterest.com
PHEASANT WITH MUSHROOM, KALE AND FIGS RECIPE - BBC FOOD
From bbc.co.uk
THE TOTAL GUIDE TO PHEASANT BACK MUSHROOMS | MEATEATER WILD …
From themeateater.com
PHEASANT WITH MUSHROOMS AND ONIONS RECIPE - FOOD.COM
PHEASANT WITH MUSHROOMS RECIPE BY ITALIAN.CHEF | IFOOD.TV
From ifood.tv
PHEASANT IN RED WINE - SAUCY DRESSINGS
From saucydressings.com
SAUTéED MUSHROOMS AND ONIONS - FOOD WITH FEELING
From foodwithfeeling.com
CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES
From pinterest.ca
28 PHEASANT DISHES IDEAS | PHEASANT RECIPES, PHEASANT, GAME FOOD
From pinterest.ca
PAPRIKA PHEASANT BREASTS WITH MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PHEASANT WITH MUSHROOMS | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
FRINKFOOD - SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES
From frinkfood.com
EASY PHEASANT RECIPES | MEAT WITH MUSHROOMS
From pheasantfordinner.com
HOW TO IDENTIFY AND COOK PHEASANT BACK MUSHROOMS
From outdoorlife.com
MY FESTIVE PHEASANT AND MUSHROOM PIE - LEEKS AND HIGH HEELS
From leeksandhighheels.com
ROAST PHEASANT WITH MUSHROOM CREAM SAUCE | KALOFAGAS.CA
From kalofagas.ca
PHEASANT BREAST WITH WHITE WINE AND MUSHROOM SAUCE
From london-unattached.com
PHEASANT & MUSHROOM PIE - IT'S LAUREN, OF COURSE!
From itslaurenofcourse.com
PHEASANT AND ONION RECIPES (39) - SUPERCOOK
From supercook.com
PHEASANT WITH MUSHROOM SAUCE | MEATEATER COOK
From themeateater.com
CHICKEN WITH MUSHROOM AND ONION - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
FOOD LOVIN' FAMILY - EASY, FAMILY FRIENDLY RECIPES.
From foodlovinfamily.com
PHEASANT AND MUSHROOM CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
PHEASANT WITH MUSHROOMS AND ONIONS RECIPE - FOOD.COM
From pinterest.com
SAUTéED MUSHROOMS AND ONIONS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
PHEASANT BREAST WITH WILD MUSHROOM SAUCE - GREAT BRITISH RECIPES
From greatbritishrecipes.com
FOOD MENU - PHEASANT PLUCKER PUB - DOWNTON HAMILTON, ONTARIO
From pheasantplucker.ca
[HOMEMADE] PHEASANT BACK MUSHROOMS! : FOOD
From reddit.com
SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES - DAIRY FREE …
From fooddiez.com
PHEASANT WITH MUSHROOMS AND CREAM RECIPE | HANK SHAW
From honest-food.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love