One of our FA signature recipes. The Pheasant in Mushroom and Wine sauce entree. Served at every year at our South Dakota Pheasant Hunt, it’s made from scratch, field to table, with birds harvested by our guests. The recipe has evolved at bit over the years, but here is where it has landed.
- 16 pheasant boneless and skinless breasts and thigh tenders (8 birds)
- 1 1/2 Cups fresh white mushrooms – sliced
- 4 stalks celery – thinly diced
- 4 scallions (green onions) – sliced
- 2 Cups heavy whipping cream
- 2/3 Cup white wine
- 2 Cups chicken broth (Better than Bouillon)
- 1-2 Tbs corn starch in water. (optional)
- Flour, Butter, Shortening, Olive Oil, Seasoned Salt, Salt, & Pepper
Prepare Pheasant. Inspect breast and thigh meat, removing any BBs, feathers and/or bloody spots. Rinse in water and pat dry. We often cut each breast in half for smaller pieces in dish.
Saute scallions, mushrooms, and celery in a mixture of olive oil and butter until vegetables are tender. Set aside.
Brown Meat: Dredge pheasant in a mixture of flour, salt, pepper, and your favorite all-purpose seasoned salt. (We like Johnny’s or Fat Pants). In a fry pan or electric skillet, using solid Crisco, brown meat on both sides on medium/med-high heat. When just browned, transfer meat to a glass baking dish or metal pan.
Make Sauce: After browning all the meat, pour excess grease out of pan. Add the chicken broth to the pan drippings and bring to a boil Slowly add the whipping cream. Thicken with 1-2 Tbs corn starch in water as desired. Add wine. Add salt and pepper to taste. Be sure you have enough sauce to completely cover meat.
Combine: Arrange meat in bottom of 9×13 glass baking dish or metal pan. Add sautéed vegetables, then pour sauce over to completely cover meat. Cover with Foil
Bake @ 325 degrees for 4 Hours. Cool for 20 min. We like to serve with Wild Rice and Sweet Corn. Enjoy!