Pheasant in Wild Mushroom Sauce

 

Ingredients

  • • 2 Whole skinless legs and skinless breast of Pheasant., 2 of each-legs and breast.
  • • 1 Tablespoon butter-divided
  • • 1 Tablespoon extra virgin olive Oil
  • • 3/4 Cup whole pearl onions, Or 1/2 diced yellow onions
  • • 2 cloves garlic, minced
  • o 1 tbsp flour
  • o 14 ozs can diced tomatoes
  • • 1 lb sliced mushrooms
  • • 1 /2 cup Maderia
  • • 1 Cup chicken broth (I put one cube chicken and one cube beef)
  • • 1/3 Cup fresh herbs: thyme, rosemary, oregano
  • • 1 tsp. salt , as needed to rub the meat
  • • 1 tsp. pepper, as needed to rub the meat

Instructions

  1. Skin the pheasant and quarter, salt and pepper
  2. Preheat a Dutch oven (OR Le Crueset) on your stove to medium heat.
  3. Add 1 Tablespoon olive oil and 1 tbsp butter
  4. Add 2 Tablespoons butter and stir until melted.
  5. Sear the pheasant pieces well. Remove from the Dutch oven and put the onion in.
  6. Brown the onion, add the garlic and cook for 1 minute. Add flour and cook for 1 more minute.
  7. Add 1 can diced tomatoes and scrape pan and stir in the bits. Mix well. Add chicken stock, madeira and herbs. Cover and bake at 325F for 2 hours.
  8. Melt the remaining 1 tbsp butter and add in the mushrooms. Stir occasionally and cook 5 minutes on high heat, stirring, uncovered. You want the mushrooms to be a little drown., covered, until partially cooked.
  9. Add mushrooms to Dutch oven after 1.5 hours.
  10. Serve from the pot.

Additional Notes

I love wild rice blend with this dish.