Pheasant Mushroom Saute

    (28)
    1 hour 30 min

    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.


    27 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (24)

    by
    19

    I am always looking for new ways to make a dish and I was very happy with this refreshing way to make pheasant. My husband and I love the different tastes of mushrooms and enjoyed the flavors of these two ingredients together. I could not find dehydrated mushrooms at my grocery store so I used fresh button, Shelf, and Shitake mushrooms along with the Portabella. In place of the liquid from the mushrooms I used 1 can of chicken broth. I will definitely make this dish again!  -  27 Aug 2003  (Review from Allrecipes US | Canada)

    by
    11

    This was a wonderful recipe. I have never had pheasant before. My husband has and he said it was a wonderful recipe, as did my step-son, who would never have tried it if he knew there was pheasant in it!! The mushrooms and rice took all of the gamey flavor out of the bird and left a wonderful taste that I compare to the most flavorful chicken that I have ever eaten. I can't wait to try this recipe when my in-laws visit. They are big game eaters and I know they will love it.  -  20 Dec 2007  (Review from Allrecipes US | Canada)

    by
    10

    I have to agree with the other reviewers- this is a phantastic pheasant recipe! The only recommendations I would make: #1- After getting it all put together, put it in a crock pot for 3 more hours and the pheasant really softens up; #2- If you like it hot, like I do, throw in some cayenne or red pepper flake! Thanks for a great recipe.  -  21 Dec 2006  (Review from Allrecipes US | Canada)

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