Braised Pheasant with Wild Mushrooms
This rustic braised pheasant recipe combines tender meat with the earthy flavors of wild mushrooms in a rich, savory sauce. Perfect for a cozy dinner.
- Prep Time 20 Minutes
- Cook Time 90 Minutes
- Total Time 110 Minutes
- Serves 4 People
- Calories 450 kcal
Ingredients
- Pheasant breasts and legs (about 2 lbs)
- 2 cups wild mushrooms, sliced
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 cup chicken stock
- 1 cup dry white wine
- 2 tbsp olive oil
- 2 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Season pheasant pieces with salt and pepper, then sear until golden brown. Remove and set aside.
- Sauté onions and garlic until fragrant, then add mushrooms and cook until softened.
- Deglaze the pot with white wine, scraping up any browned bits. Let it simmer for 2 minutes.
- Return the pheasant to the pot and pour in chicken stock. Add thyme, cover, and braise in the oven at 325°F for 1 hour or until tender.
- Serve with mashed potatoes or crusty bread.
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