Reviewed: Nov. 24, 2012

Brilliant! This was one of those dishes that had my dining partner enthusing over every mouthful - and demanding a repeat performance. I had to make do with vile tinned olives (rinsed to get rid of the vinegar) and red wine, but it still came out beautifully - and I'll try making it properly & take a pic next time, because there will most definitely be a next time, and a time after that, and a time after that... Thank you!

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Suomy

Reviewed: Jun. 5, 2012

I tried this recipe with the pheasant and it was great, then I tried it with chicken then again with pork. Wow it was wonderful with both I think I like it best with the pork loin. I have served it at a dinner party and got rave reviews, it is a keeper.

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Cooking Level: Expert

Reviewed: Mar. 29, 2012

as the others have said "Wonderful - succulent, and delicious" I used a 2011 South African Pinot Grigio, only one bird, and chestnut mushrooms. Cooked on High, I ended up using at least as much liquid as the recipe called for for 2 birds. The result was sweet from the wine, moist and yummy, not too salty. Definitely a 'make again' dish.

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kilvroch

Reviewed: Feb. 18, 2012

Just terrific! I didn't have white wine so used a tablespoon of white vinegar in a cup of water instead. Delicious!

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Mom4Life

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Newtown, Connecticut, USA

Reviewed: Jan. 10, 2012

This was very good!

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Wendy

Reviewed: Jan. 2, 2012

This recipe was supurb - never did I think pheasant could turn out so darn good! My husband grew up in a family that always cooked game and he said that this recipe was the best pheasant he has ever had (and his mom is the most amazing cook I have met!) Will use this recipe again and again every year around pheasant season.

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Mischief Managed

Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

Living In: Golden, Colorado, USA

Reviewed: Dec. 23, 2011

I made this recipe for my family and they thoroughly enjoyed it. Even the kids tried the mushrooms and liked them. The pheasant was tender and delicious.

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Lisa

Reviewed: Dec. 13, 2011

This was the best pheasant recipe I have ever had! Had great flavor and meat was so moist. Will always use this over mushroom soup!

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jbateman

Reviewed: Dec. 4, 2011

Two bunches of visiting pheasant hunters raved about this recipe. The first time (she said almost embarrassed-ly) was with pheasants at least 3 years old (vacuum-packed). They were on way past recommended cooking time because DH shot a huge deer and we had to go get it (living in Montana is a strain...not!). The second was with brand new birds. Both times all parts of the pheasant were falling-off-the-bone tender and tasty, no waste at all. Since the cook (me) doesn't like olives, they were left out. The recipe went home with hunters to California, Washington, and New Jersey. Thank you so very, very much for this recipe!!

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