BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY
Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.
Provided by seapard
Categories Pheasant
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge pheasant pieces in seasoned flour.
- Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
- Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
- Add onions to mushrooms, cooking for three or four minutes until tender.
- Add 2 tbsp of reserved seasoned flour. Stir well.
- Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
- Reduce heat to low; cover and simmer 1 hour.
- Serve with mashed potatoes or egg noodles.
Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7
BRAISED PHEASANT WITH RED CABBAGE WILD RICE
Steps:
- Make wild rice:
- Preheat oven to 350°F.
- In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
- While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
- Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
- Make pheasant while rice is cooking:
- Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
- In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
- In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
- Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
- Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
PHEASANT BRAISED WITH LEEKS, CIDER & APPLES
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
- Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
- Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
- After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
- Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.
Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium
CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Provided by Melissa Clark
Categories Blender Fruit Onion Braise Marinate Thanksgiving Orange Apple White Wine Fall Winter Tarragon
Yield Makes 8 servings
Number Of Ingredients 33
Steps:
- Make marinade:
- In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
- Braise pheasant:
- In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
- Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
- Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
- Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
- While juices are reducing, prepare caramelized onions and apples:
- Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
- In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
- Serve:
- Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.
BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 1h25m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
- Place a casserole large enough to cook the pheasants side by side over medium heat. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
- Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
- Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
- Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
- Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.
Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 64 grams, Fiber 10 grams, Protein 82 grams, SaturatedFat 19 grams, Sodium 2646 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED LEMON PHEASANT
The lemon and garlic bring out the best in this dish. Excellent served with rice pilaf and fresh steamed carrots. Try it! You'll like it!
Provided by bmatheson
Categories Main Dish Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
- Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 5.5 g, Cholesterol 117 mg, Fat 20.1 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 1240.4 mg, Sugar 0.3 g
BRAISED PHEASANT WITH SAUERKRAUT
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Sprinkle pheasants inside and out with salt and pepper.
- Heat fatback in casserole large enough to hold pheasants without crowding. Add necks and hearts. When fatback is slightly rendered add pheasants, placing them on one side. Cook about 3 minutes or until golden brown on one side and turn. Cook 2 or 3 minutes on second side until golden brown. Continue cooking and turning until golden brown. Browning time is 12 to 15 minutes.
- Add onion and garlic and stir. Cook about 3 minutes.
- Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
- Add broth, bay leaves, thyme, juniper berries, salt and pepper. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender. Untruss pheasants and cut into serving pieces. Serve with sauerkraut and apples and buttered boiled potatoes.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1118 milligrams, Sugar 7 grams, TransFat 0 grams
PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE
Steps:
- Dredge pheasant pieces in flour. Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed. Remove last batch of pheasant from dutch oven and add mushrooms. Cook about 10 minutes, stirring often. Add onions to mushrooms, cooing for three or four minutes until tender. Add 2 tbsp of reserved seasoned flour. Stir well. Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer. Add pheasant pieces. Reduce heat to low; cover and simmer 1 hour. Serve with mashed potatoes or egg noodles.
BRAISED PHEASANT
A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pheasant thoroughly.
- Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
- Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
- Baste frequently with sauce in pan.
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE
Provided by Joanna Pruess
Categories dinner, main course
Time 2h15m
Yield 2 - 3 servings
Number Of Ingredients 15
Steps:
- In a large, deep casserole, heat the butter and 3 tablespoons of the vegetable oil over medium-high heat. When the butter foams, add the chopped onions and saute until they are lightly colored, about 6 to 8 minutes. Add the cabbage and cook until it begins to color, about 10 minutes. Cover, leaving the lid askew, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is medium-brown. Remove from the heat, season with salt and pepper and add the juniper berries. Set aside.
- Preheat the oven to 350 degrees. Wash the pheasant under cold water and dry well. Season the cavity with salt and pepper. Brush the inside of the bird with the mustard. Stud the whole onion with the cloves and place it inside the cavity. Tie the legs together and turn the wing tips under. Lightly dredge the bird in flour.
- In a heavy skillet, heat the remaining oil over medium-high heat. Add the pheasant and brown lightly on all sides, about 6 to 8 minutes. Transfer the pheasant, breast side up, to the casserole dish with the cabbage mixture. Pack the cabbage mixture around and over the bird. Cover the casserole and place in the middle of the oven. Cook for 35 to 45 minutes, basting several times with the pan juices, until the leg moves easily in its socket and the juices run clear. Brush the cabbage off the top of the pheasant and bake uncovered for 10 minutes longer.
- Remove the dish from the oven. Transfer the bird to a warm platter, untie the legs and discard the whole onion. Drain any cooking juices back into the casserole dish. Place it on the stove over high heat and carefully pour in the bourbon. Heat the liquid and stir for 2 to 3 minutes. Turn the heat down to medium, stir in the cream and cook for 3 minutes. Remove from the heat.
- Cut up the pheasant and serve it on a bed of the cabbage mixture. Top with chopped parsley, if desired.
Nutrition Facts : @context http, Calories 908, UnsaturatedFat 36 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 18 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED PHEASANT WITH CHESTNUTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
- Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
- Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
- Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
- Arrange the vegetables and sauce around the pheasant and serve hot.
BRAISED PHEASANT
A truly delicious meal for anyone who loves pheasant. This recipe makes very traditional-tasting, moist cooked bird.
Provided by SARA BLACK
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
- Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
- Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.
Nutrition Facts : Calories 683.6 calories, Carbohydrate 8 g, Cholesterol 218.6 mg, Fat 36.6 g, Fiber 1.2 g, Protein 68.9 g, SaturatedFat 9.7 g, Sodium 127.4 mg, Sugar 5.6 g
PHEASANT BRAISED IN GIN AND JUNIPER
Make and share this Pheasant Braised in Gin and Juniper recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Season the pheasant with salt and pepper and truss to help maintain its shape.
- Completely wrap the bird with the pork fat, tying with twine if necessary.
- In a heavy bottomed casserole, sear the bird until golden brown on all sides.
- Remove the pheasant and pour off the fat.
- Add the oil and shallots and saute until just beginning to color.
- Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint).
- Remove the pheasant to a serving platter, discard fat wrap and keep warm.
- Strain braising liquid, discarding solids and skim off fat.
- Reduce mixture quickly over high heat to a light sauce consistency.
- Off heat, whisk in the parsley and butter and season with salt and pepper.
- Carve pheasant into serving pieces, and ladle with sauce and serve immediately.
Nutrition Facts : Calories 1209, Fat 50.9, SaturatedFat 12.6, Cholesterol 284, Sodium 179.3, Carbohydrate 14.5, Fiber 0.2, Sugar 1.2, Protein 92.6
BRAISED PHEASANT WITH ORANGE SAUCE
Steps:
- Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy. Dressing Toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended. Gravy Remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute. Recipe From: Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com. Prepare stuffing and spoon lightly into pheasant cavaties. Place birds breast side up on rack in roasing pan and brush with melted butter. Roast covered 2-3 hrs. at 325 degrees F. or until internal temperature of stuffing reaches 165 degrees F. Lard birds or baste frequently. Serve with orange gravy. Dressing Toss together stuffing mix and apple in a large bowl. Melt margarine in a small skillet; add celery, and onion and stir frequently 2-3 minutes until tender, then add to sruffing mixture. Stir in water and egg until well blended. Gravy Remove pheasants and place on serving platter to keep warm. Drain drippings from raosting pan, leaving brown particles in pan and sprinkle with cornstarch. Stir and cook over medium heat until just bleanded, then remove from heat. Gradually stir in chicken broth, orange juice, orange rind, sugars, and wine. Return to heat; stirring constantly, bring to a boil. Boil 1 minute.
BRAISED PHEASANT WITH CELERY AND WALNUTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
- Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
- Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
- Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love