Pheasant in Mushroom and Wine Sauce
- 1/2 oz. about 1/2 Cup volume wt. Dried Lobster Homard mushrooms or 5 fresh Chantrell, chopped or sliced
- 1 oz. (about 1/2 Cup) dried Porcini Mushrooms, chopped
- 1 Cup white wine
- 1 Cup chicken broth
- 1/3 Cup fresh parsley , finely chopped
- 2 Tablespoons cornstarch
- 2 Tablespoons Water to mix with the cornstarch
- 1 tsp. salt , as needed to season the meat
- 1 tsp. pepper, as needed to season the meat
INSTRUCTIONS:
- Preheat a skillet to medium heat.
- Add 1 Tablespoon olive oil
- Add 2 Tablespoons butter and stir until melted.
- Brown legs and breasts (sear until lightly brown but NOT cooked.) Scrape pan. Deglaze with water or wine as necessary.
- Remove the pheasant from pan and set aside.
- Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.
- Add onions. Stir together with partially cooked mushrooms.
- Turn the heat to high and Add the wine. Reduce the wine by half.
- Reduce heat to medium high.
- Add broth, breasts and legs and cover.
- Reduce heat to a simmer. Cook until pheasant is done.
- Add the water/ cornstarch mixture until the sauce thickens.
- Add parsley (will wilt)
- Serve and enjoy!