Pheasant with Wild Mushrooms
Jeff Broadbent made this dish for the holiday potluck. It was delicious! If you are unsuccessful in buddying up to Jeff or another pheasant hunter (Richard Stipes comes to mind), chicken might serve as a substitute.
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Cantharellus californicus. © Christian Schwarz (from mushroomobserver.org)
Objective:
Main Course
Total Time:
60 - 90 mins
Yield:
4 servings
Suggested Mushrooms:
See code
Ingredients
3 Tbl. unsalted butter
1 pound wild mushrooms, quartered and or sliced (Chanterelles and Shiitakes)
1 large garlic clove, minced
2 Tbl. chopped fresh flat-leaf parsley
Approx. 1 lb. pheasant (2 wild birds – deboned, cut into small pieces and pounded to 1⁄4 inch thick)
4 Tbl. olive oil (you may also add butter for even more flavor – but be careful not to burn)
1⁄2 C Marsala wine
1⁄2 C chopped carrots
1⁄2 C chopped onion
1⁄2 C chopped celery
2 cloves garlic (chopped)
3 Tbl. fresh parsley (chopped)
1 C chardonnay wine
1⁄2–1 C chicken broth
Seasoned flour (see below)
Seasoned Flour
1 C flour
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried parsley, crumbled
1/4 tsp. dried thyme, crumbled
1/4 tsp. dried sage, crumbled
Method
Mushrooms
Heat 2 Tbl. butter in a heavy 12-inch skillet over high heat until foam subsides, then sauté mushrooms, stirring often, until liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add garlic and parsley and sauté, stirring for 1 minute.
Transfer to a bowl and wipe skillet clean.
Pheasant
Dredge the pheasant in seasoned flour (I use a plastic bag and shake the pieces around in it), shaking off excess.
Heat the oil (and butter if desired) in a large pan. Add pheasant and sauté for about two minutes (or until each side is brown). Remove and place on a plate. Repeat this process in batches until all pieces are browned.
Add Marsala wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
Stir in carrots, onions and celery and simmer/sauté until all vegetables are soft, about 10 minutes.
Add garlic, fresh parsley, wine and broth and bring to a boil, stirring occasionally. Reduce heat slightly, maintaining a slow boil, until alcohol cooks off.
Stir in mushroom mixture, pheasant, and any juices accumulated on platter. Season with salt and pepper if necessary.
Simmer 2–5 minutes more to allow sauce to thicken.
Serve over polenta, wild rice or noodles. Sprinkle with fresh parsley.