Pan Roasted Pheasant with Shiitake Mushrooms and Fi

Name: Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Preheat oven to 400 degrees.
2
Heat canola oil in a saute pan over medium high heat.
3
Season pheasant with salt and pepper.
4
Brown legs and thighs evenly and place in oven for 20 minutes.
5
Bring figs and wine to a low boil in a heavy saucepan.
6
Reduce and simmer to 1/3 of original volume.
7
Remove pan from oven, removing leg and thigh.
8
Return to burner for 45 seconds.
9
Sear skin side of pheasant breast for 1 minute.
10
Flip and return thigh and leg.
11
Finish in oven for 5 to 6 minutes.
12
Remove pheasant from pan and plate.
13
Add 1/2 of the butter to pan and saute shallots until light brown.
14
Add Shiitakes and cook to tender, about 1 minute.
15
Add figs and wine to pan with stock, rosemary, reduce to thicken.
16
Season and whisk in remaining butter and serve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions