The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 12, 2009
Being the frugal person I am I didn't buy the mushrooms that were dried. I instead used fresh mushrooms. I substituted chicken broth for the mushroom water. It was ok. My husband liked it but I wasn't overjoyed for the taste. I really enjoy mushrooms though. Will probablly try again with the pheasants in the freezer and buy the dried mushrooms. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 19, 2009
This was a great recipe. In fact I used the recipe minus pheasant for a special gravy for the holiday.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 25, 2009
This was delicious!
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Cooking Level: Intermediate

Home Town: Merrillville, Indiana, USA
Living In: Cody, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 17, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 8, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 31, 2008
I had a freezer full of pheasants and wasn't sure what to do with them. Then I found this recipe...absolutely fantastic! Really good flavor. Looked appealing, too!
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Cooking Level: Intermediate

Home Town: Kunkletown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Expert

Home Town: Moosic, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Intermediate

Living In: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Expert

Home Town: Wheaton, Illinois, USA
Living In: White Salmon, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Intermediate

Home Town: Lincoln Park, New Jersey, USA
Living In: Pompton Lakes, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 18, 2007
My family really liked this. We have shared it with others also.
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Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 22, 2005
Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 27, 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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