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

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 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

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.

No additional tips available.

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

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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.

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

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