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Pheasant Phungi Perfection

By: Sarah  
"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."

Rating: This weblink has been rated 21 times with an average star rating of 4.5 Read Reviews (18)

Rate/Review | 291 people have saved this

What to Drink?

Wine Syrah
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (.5 ounce) package dried forest mushroom blend
  • 1 (.5 ounce) package dried shiitake mushrooms
  • 2 tablespoons olive oil
  • 1 pheasant - deboned, skinned and cut into small chunks
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 2 tablespoons butter
  • 1/4 cup finely chopped shallots
  • 1 portobello mushroom cap, chopped
  • 3 tablespoons sliced oil-packed sun-dried tomatoes
  • 2 tablespoons arrowroot powder
  • salt to taste

Directions

  1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 538 | Total Fat: 31.9g | Cholesterol: 158mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by Seamonkey 
I am always looking for new ways to make a dish and I was very happy with this refreshing way... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by wannabegourmet 
This was a wonderful recipe. I have never had pheasant before. My husband has and he said it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2006 by C.W. Gass 
I have to agree with the other reviewers- this is a phantastic pheasant recipe! The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2007 by Val E. 
Only change was to crock-pot the pheasant. When I finally combined it, my knees... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by Rachel Martineau 
This is by far the best pheasant recipe I've tasted! It was just fantastic! I didn't change... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2004 by ALXINGRAMSEW 
Many compliments and thanks for this recipe. The flavor is FANTASTIC. The leftovers froze... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by LMF443 
This recipe rates a 5 star if you make is as it's written. I read through the other reviews... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2008 by Melissa 
This is a wonderful recipe! Restaurant worthy~ I did however alter a few things. I actually... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by Tani 
Great recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by cheerevansj 
Being the frugal person I am I didn't buy the mushrooms that were dried. I instead used fresh... MORE

 
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