Pheasant Mushroom Saute

    Pheasant Mushroom Saute


    27 people made this

    About this recipe: Pheasant is sauteed with a mixture of wild mushrooms, shiitake mushrooms and sun-dried tomatoes. The flavours of the pheasant and mushrooms complement each other well. Serve over pasta, rice or mashed potatoes.

    Makes: 4 

    • 15g dried wild mushrooms
    • 15g dried shiitake mushrooms
    • 2 tablespoons olive oil
    • 1 pheasant, deboned, skinned and cut into small chunks
    • 1 1/2 teaspoons finely chopped garlic
    • 1 teaspoon dried basil
    • 30g butter
    • 4 tablespoons finely chopped shallots
    • 1 portabello mushroom cap, chopped
    • 3 tablespoons sliced oil-packed sun-dried tomatoes
    • 2 tablespoons arrowroot powder
    • salt to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain and reserve the water. Chop reconstituted mushrooms into small pieces.
    2. Heat olive oil in a large heavy frying pan over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon and set aside. Add butter to oil in frying pan. Saute shallots, reconstituted mushrooms and portabello mushroom until golden brown. Stir in sun-dried tomatoes and all but 4 tablespoons of the mushroom soaking water. Dissolve arrowroot powder in water and stir into mushroom mixture. Return pheasant meat to frying pan and simmer 30 minutes.

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