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Braised Pheasant with Mushrooms And Sherry
Prepare your pheasant like a master chef with this delicious and amazing braised pheasant recipe.
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Course
Main Course
Cuisine
American
Servings
4
People
Ingredients
2
MacFarlane Pheasant
About 2.5 lbs each
4
Slices
Bacon
Cut into 1/4 in pieces
4
Tbsp
Butter
Can use Olive Oil
Flour for coating
1
Onion
Chopped
3
Stalks
Celery
Sliced
1/2 - 1
Shallot
1/2
Bulb
Fennel
Thinly Sliced
1
oz
Porcini Mushrooms in 8 oz of Water
Reserve water
8
oz
Fresh Mushrooms
Sliced
1/3
Cup
Dry Roast Almonds
Sliced
1
Tbsp
Coarse Salt
1
tsp
Ground Black Pepper
3-4
Sprigs
Fresh Thyme
1
Sprig
Fresh Rosemary
White Wine
As needed for braising
1
Pint
Cream or Half & Half
1
Cup
Dry Sherry
Instructions
Remove backbone from pheasant and quarter, pat dry.
Cook bacon in Dutch oven until slightly brown, remove bacon and leave the grease.
Heat half of butter or oil in Dutch oven.
Shake pheasant in bag with flour.
Brown (all sides) on medium high heat, takes about 20 minutes.
Remove pheasant, add remaining butter, sauté onion, celery, shallots and fennel until tender.
Add mushrooms (regular and porcini) and almonds and continue cooking until tender.
Add porcini water, 1/2 cup white wine, salt, pepper, thyme and rosemary.
Heat to simmer and then add pheasant.
Place in 325 degrees F oven for 2 hours tightly covered.
Check liquid level, add white wine if necessary.
Remove pheasant, stir in cream or half and half and sherry.
Return pheasant to pan, cover and place in 350 degrees F oven until meat falls off the bone (approx.1 hr).
Remove pheasant and boil sauce down if necessary.
Notes
Serve With: Brown long grain rice
Topics
Entrees