Pheasant Braised In Mushrooms And White Wine – a delicious recipe with pheasants, flour, butter, canola oil, mushrooms, onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dredge pheasant pieces in flour.
2
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.
3
Remove last batch of pheasant from dutch oven and add mushrooms. Cook about 10 minutes, stirring often.
4
Add onions to mushrooms, cooing for three or four minutes until tender.
5
Add 2 tbsp of reserved seasoned flour. Stir well.
6
Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer. Add pheasant pieces.
7
Reduce heat to low; cover and simmer 1 hour.
8
Serve with mashed potatoes or egg noodles.
830
kcal
Calories
63
g
Fat
57
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 pheasants, split and trimmed, 1 c seasoned flour (reserve 2 tbs), 1/4 c butter, 2 - 3 tbs canola oil, and more.
Yes, Pheasant Braised In Mushrooms And White Wine 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.
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