Pheasant With Mushrooms Recipe
Pheasant With Mushrooms has a delicious taste. Pheasant With Mushrooms gets its taste from meat cooked with mushroom and flavored with wine. Pheasant With Mushrooms in inspired by many restaurants across the world.
Ingredients
1 oz. dried wild Italian mushrooms or 1/4 lb. fresh mushrooms, thinly sliced
1 cup warm water, if using dried mushrooms
2 tablespoons olive oil, if using fresh mushrooms
1 (2-1/2- to 3-lb.) domestic pheasant
3 tablespoons butter
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/3 cup brandy
1 carrot, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
3 fresh sage leaves or 1/2 teaspoon rubbed sage
2 tablespoons chopped parsley
1/3 cup dry Marsala wine or port
2 cups canned crushed Italian-style or whole tomatoes
Directions
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons oil or until golden; set aside.
Divide pheasant into 4 pieces.
Wash and dry pheasant pieces thoroughly.
Melt butter with 2 tablespoons oil in a large heavy casserole.
When butter foams, add pheasant.
Brown on all sides over medium heat.
Season with salt and pepper.
Add brandy.
When brandy is reduced by half, add carrot, onion, celery, sage and parsley.
Saute until lightly browned.
Add Marsala or port and cook 1 to 2 minutes longer.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into casserole.
Cover casserole and reduce heat.
If using dried mushrooms, add to casserole with reserved liquid.
Simmer 50 to 60 minutes or until pheasant is tender.
Turn meat occasionally during cooking.
Cook uncovered 10 to 15 minutes longer.
If using sauteed fresh mushrooms, add to sauce during last 5 minutes of cooking.
Place pheasant on a warm platter.
Taste and adjust sauce for seasoning, then spoon over pheasant.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons oil or until golden; set aside.
Divide pheasant into 4 pieces.
Wash and dry pheasant pieces thoroughly.
Melt butter with 2 tablespoons oil in a large heavy casserole.
When butter foams, add pheasant.
Brown on all sides over medium heat.
Season with salt and pepper.
Add brandy.
When brandy is reduced by half, add carrot, onion, celery, sage and parsley.
Saute until lightly browned.
Add Marsala or port and cook 1 to 2 minutes longer.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into casserole.
Cover casserole and reduce heat.
If using dried mushrooms, add to casserole with reserved liquid.
Simmer 50 to 60 minutes or until pheasant is tender.
Turn meat occasionally during cooking.
Cook uncovered 10 to 15 minutes longer.
If using sauteed fresh mushrooms, add to sauce during last 5 minutes of cooking.
Place pheasant on a warm platter.
Taste and adjust sauce for seasoning, then spoon over pheasant.
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