Rating: 4.61 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A pheasant and mushroom lover's dream! The gameyness of the pheasant and the gameyness of the mushrooms validate each other splendidly! Killer! Spoon over cooked pasta or rice, and top with grated parmesan cheese.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.

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  • Heat olive oil in a large heavy skillet 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 skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

Nutrition Facts

538 calories; protein 48g; carbohydrates 12.5g; fat 31.9g; cholesterol 157.3mg; sodium 719.7mg. Full Nutrition
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Reviews (24)

28 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/05/2003
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! Read More
(19)
Rating: 5 stars
12/20/2007
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. Read More
(11)
Rating: 5 stars
12/21/2006
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. Read More
(10)
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Rating: 5 stars
11/17/2008
This recipe rates a 5 star if you make is as it's written. I read through the other reviews and put everything in a slow cooker after searing the pheasant meat and sautéing the mushroom sauce. That was a mistake. Granted the sauce was delicious and very flavorful. However the pheasant does not have enough fat in the meat to be very good in a slow cooker so instead it comes out dry with a terrible texture. My recommendation: either make it as stated in the recipe or sauté everything but the meat throw it into a slow cooker while letting the pheasant marinate and cook up the pheasant right before you serve it. Read More
(8)
Rating: 5 stars
12/09/2007
Only change was to crock-pot the pheasant. When I finally combined it my knees buckled!! So delicious!!! Served over Basmati rice. Thank you. Thank you. Read More
(8)
Rating: 5 stars
12/28/2005
This is by far the best pheasant recipe I've tasted! It was just fantastic! I didn't change a thing and can't imagine a way to improve it. Thank you!!! Read More
(6)
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Rating: 5 stars
09/08/2008
This is a wonderful recipe! Restaurant worthy I did however alter a few things. I actually slowed cooked this recipe in my crock pot. I used fresh mushrooms dried julienne cut tomatoes and a little veggie stock to keep the moisture. My husband and company raved for days over this meal. It's so good I only prepare for great friends. Serve it over any rice its spetacular. Read More
(5)
Rating: 5 stars
07/14/2008
Fantastic.... I have a restaurant in Spain and everyone loves it...used the slow cooker aswell 3 to 4 hours.. very tender and tasty. Thanks Read More
(3)
Rating: 5 stars
05/10/2004
Many compliments and thanks for this recipe. The flavor is FANTASTIC. The leftovers froze well and were just as delicious the second time. Read More
(2)