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Pheasant with Mushrooms

You can use any sort of white meat poultry here, as well as any sort of mushroom.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup pheasant stock, chicken or beef stock
  • 1 pound fresh mushrooms, any kind
  • 3 tablespoons butter
  • 1/2 cup shallots, minced
  • salt
  • 1 teaspoon dried thyme
  • 1/4 cup Armagnac or other brandy
  • 1/2 cup cream
  • 1 pound pheasant breasts (or other white meat poultry)
  • 1 cup spinach, lambsquarters or amaranth greens, chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the butter and shallot and toss to combine. Sauté, stirring often, until the shallot is translucent and the mushrooms begin to brown.
  4. 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.
  5. 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.
  6. Toss the spinach in and serve with crusty bread, egg noodles or mashed potatoes.