Pheasant With Parmesan Mushroom Cream Sauce

Recipe Ingredients

2 tablespoons	30ml	Kosher salt
1 tablespoon	15ml	Freshly-ground black pepper
1 1/2 cups	93g / 3.3oz	All-purpose flour
2		Pheasants - each bird quartered
		= (preferably with skin intact)
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-diced yellow onion
3		Garlic cloves - minced
3/4 cup	177ml	Chicken broth
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Heavy (whipping) cream
3 cups	711ml	Fresh whole small button mushrooms - stems removed
1/2 cup	73g / 2.6oz	Shredded parmesan cheese

Recipe Instructions

Combine kosher salt, pepper and flour in a large plastic resealable bag. Add pheasant pieces and shake to coat evenly. Heat olive oil and butter in a large skillet over medium-high heat. Add pheasant pieces and brown evenly on all sides. Transfer browned pheasant to a plate and carefully discard oil from skillet.

Reheat skillet (less oil) over medium-high heat. Add onion, garlic, chicken broth and wine. Cook until onions are translucent, about five minutes. Add browned pheasant, cover and cook for 10 minutes.

Remove cover and stir in heavy cream and add mushrooms. Reduce heat to medium and cook for 10 minutes more. Cook until pheasant pieces are done and sauce is thickened. Season sauce with additional kosher salt and pepper.

Remove pheasant pieces and arrange on plates. Stir cheese into pan until melted. Spoon mushrooms and sauce over pheasant pieces.

This recipe yields 4 servings.

Description:

"Reminiscent of a creamy Alfredo sauce paired with whole earthy

mushrooms, this versatile dish works great for just about any upland

game."

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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