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Ingredientes
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly-grnd black pepper
- 1Â 1/2 c. all-purpose flour
- 2 x pheasants each bird quartered
- Â Â (preferably with skin intact)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1/2 c. finely-diced yellow onion
- 3 x garlic cloves chopped
- 3/4 c. chicken broth
- 1/4 c. dry white wine
- 1/2 c. heavy (whipping) cream
- 3 c. fresh whole small button mushrooms stems removed
- 1/2 c. shredded parmesan cheese
Direcciones
- Combine kosher salt, pepper and flour in a large plastic resealable bag. Add in pheasant pcs and shake to coat proportionately. Heat extra virgin olive oil and butter in a large skillet over medium-high heat. Add in pheasant pcs and brown proportionately on all sides. Transfer browned pheasant to a plate and carefully throw away oil from skillet.
- Reheat skillet (less oil) over medium-high heat. Add in onion, garlic, chicken broth and wine. Cook till onions are translucent/soft, about five min. Add in browned pheasant, cover and cook for 10 min.
- Remove cover and stir in heavy cream and add in mushrooms. Reduce heat to medium and cook for 10 min more. Cook till pheasant pcs are done and sauce is thickened. Season sauce with additional kosher salt and pepper.
- Remove pheasant pcs and arrange on plates. Stir cheese into pan till melted. Spoon mushrooms and sauce over pheasant pcs.
- This recipe yields 4 servings.
- Description: "Reminiscent of a creamy Alfredo sauce paired with whole earthy mushrooms, this versatile dish works great for just about any upland game."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 4 servings | |
| Calories 1052 | |
| Calories from Fat 506 | 48% |
| Total Fat 56.66g | 71% |
| Saturated Fat 19.62g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 287mg | 96% |
| Sodium 3915mg | 163% |
| Potassium 994mg | 28% |
| Total Carbs 39.44g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.05g | 1% |
| Protein 87.86g | 141% |
