Poultry cooked in a butter and wine sauce can make a flavorful dish. Add some mushrooms and onion, and you have something really special. I discovered that firsthand the other night.
I tried the following recipe with some of our last wild pheasant from the 2011 hunting season in dish that was so simple to make and so doggone tasty that it certainly will become a regular at our dining room table.
Paired with a baked potato, sliced cucumbers in cider vinegar and some garden-fresh steamed carrots, it was a meal that I’ll not soon forget.
Pheasant with Mushrooms in Wine Sauce
3 pheasants, split
½ cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
½ cup chopped onion
1 teaspoon salt
1 teaspoon pepper
Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
Yield: Serves 6.
Note: If oven is used, bake at 375 degrees for about 2 hours.