Recipe 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."
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1 (.5 ounce) package
dried forest mushroom blend
1 (.5 ounce) package
dried shiitake mushrooms
pheasant - deboned, skinned and cut into small chunks
1 1/2 teaspoons
finely chopped shallots
portobello mushroom cap, chopped
sliced oil-packed sun-dried tomatoes
salt to taste
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!
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.
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.
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.
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.
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!!!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Pheasant Phungi Perfection
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 287
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