Pheasant Mushroom Saute
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.
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
- In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain and reserve the water. Chop reconstituted mushrooms into small pieces.
- 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)
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)
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)
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)