Pheasant with Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Pheasant with Mushrooms
Description
This recipe for Pheasant with Mushrooms begins with boiling down pheasant stock to concentrate its flavors. Fresh mushrooms are dry sautéed to evaporate their moisture and develop richness before adding butter and minced shallots to soften and brown. Dried thyme and salt season the mixture, which is deglazed with brandy to pick up browned bits. The stock reduction and cream are then added along with strips of pheasant breast, cooking gently to keep the meat tender and allow flavors to meld. Chopped greens like spinach finish the dish with freshness.
The resulting pan sauce is creamy and aromatic, complementing the lean pheasant with earthy mushrooms and herbal notes. This dish can be plated with the sauce spooned over the pheasant strips, ideally accompanied by starches such as potatoes or bread to soak up the sauce.
Ingredients
- 1 cup pheasant stock chicken or beef stock
- 1 pound mushroom any kind, fresh
- 3 tablespoons butter
- 1/2 cup shallot minced
- salt
- 1 teaspoon thyme dried
- 1/4 cup brandy Armagnac or other
- 1/2 cup cream
- 1 pound pheasant breast or other white meat poultry
- 1 cup spinach chopped, or lambsquarters or amaranth greens
Instructions
- Pour the stock into a small pot and boil it down until you have about 1/4 cup. Set aside. Cut the pheasant breasts into strips or chunks and salt well.
- Slice the mushrooms into large pieces. Heat a large sauté pan over high heat for 2 minutes. Add the mushrooms and shake the pan to keep them from sticking. Dry sauté the mushrooms for several minutes, shaking often, until the mushrooms give up their water. Cook until that water is almost gone.
- Add the butter and shallot and toss to combine. Sauté, stirring often, until the shallot is translucent and the mushrooms begin to brown.
- Sprinkle the thyme and a little salt over everything and mix well. Pour in the brandy and use it to scrape up any browned bits on the bottom of the pan. Turn the heat down to medium-high and cook until the brandy is almost gone.
- Add the reduced stock, the cream and the pheasant strips and toss to combine. Bring this to a gentle simmer, turn the heat to low and cover. Cook like this for 5 minutes, or until the pheasant is just barely cooked through.
- Toss the spinach in and serve with crusty bread, egg noodles or mashed potatoes.
User Reviews
Overall Rating
5
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