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Reviewed: Jul. 14, 2008

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

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Reviewer:

Samantha


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Reviewed: Jan. 15, 2008

Made this recipe for my husband to take to a guys weekend at their fishing cabin. Of couse they loved it, anything they kill will taste good to them. More objectively speaking I thought it was just OK. It was a little bland for my taste, may add more spices next time. As their aren't many pheasant recipes to choose from I still give it 4 stars for being pretty good. This recipe is worth a try. Just adjust spices according to your own taste.

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Reviewer:

Chez Nicole

	Cooking Level: Expert Home Town: Moosic, Pennsylvania, USA
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Reviewed: Dec. 20, 2007

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.

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Reviewer:

wannabegourmet

	Cooking Level: Intermediate Home Town: Colorado Springs, Colorado, USA Living In: Billings, Montana, USA
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Reviewed: Dec. 8, 2007

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.

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Reviewer:

Val E.

	Cooking Level: Expert Home Town: Wheaton, Illinois, USA Living In: White Salmon, Washington, USA
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Reviewed: Nov. 28, 2007

Delicious!!! Will definitely make again, but will substitute the Pheasant with Beef & serve with some mashed potatoes. Yum!

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Reviewer:

Wendy

	Cooking Level: Intermediate Home Town: Lincoln Park, New Jersey, USA Living In: Pompton Lakes, New Jersey, USA
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Reviewed: Nov. 18, 2007

My family really liked this. We have shared it with others also.

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Reviewer:

JATON4

	Cooking Level: Expert Home Town: Rushmore, Minnesota, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Nov. 10, 2007

Very good phesant recipe. The woodsy flavor of the mushrooms goes well with the gameness of the pheasant. I served it with rice, but will prefer noodles the next time. I shared the recipe with my mother, and she poaches the phesants first so it is easier to debone. I have not tried it this way, but I am sure that some of the flavor does not get in the meat. I might try next time just using the breast meat and putting it in a slow cooker as other reviewers suggested to save time on the tedious de-boning process.

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Reviewer:

ghokey

	Cooking Level: Intermediate Home Town: Green Bay, Wisconsin, USA Living In: San Antonio, Texas, USA
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Reviewed: Dec. 21, 2006

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.

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Reviewer:

C.W. Gass


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Reviewed: Dec. 28, 2005

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!!!

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Reviewer:

Rachel Martineau

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Nov. 22, 2005

Great recipe.

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Reviewer:

Tani


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Reviewed: May 10, 2004

Many compliments and thanks for this recipe. The flavor is FANTASTIC. The leftovers froze well and were just as delicious the second time.

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Reviewer:

ALXINGRAMSEW


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Reviewed: Nov. 5, 2003

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!

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Reviewer:

Seamonkey


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