Pheasant

Excellent recipe and finally a nearly perfect review by my husband. We're fortunate enough to belong to a private hunting preserve, and take our lab for guided walk ups often, but I've had trouble preparing pheasant to my husbands' liking, or mine, and my son still hasn't taken to any of the recipes (the pheasant are prepared post hunt so using skinless, boneless breast). So lean and healthy, but until this recipe, difficulty doing it justice. Have tried crock pot, searing then oven, braising, marinating then cooking and using in enchiladas, and non have kept moisture, though I could be to blame in not preparing recipe properly. That said, this one was easy to follow, easy to make, and most importantly, the taste was really wonderful. Not to mention I did it all in one pan. I overcooked the pheasant just slightly (left in oven about 10 minutes too long, but did cut the temp to 250 because using breasts), but the sauce, like other reviewers said, was really delicious. I used four boneless, skinless pheasant breast, kept to the measurements of the recipe, but added the onions at the same time w/the mushrooms (absorbs the brown bits from the pan wonderfully), and added garlic at this time as well. Otherwise, followed to a T and served with mashed cauliflower and butter-steamed asparagus. This was one satisfying meal, and I will duplicate this sauce for other meals. Saving this one for future attempts with our pheasant stockpile in the freezer.

I left the birds whole, did everything the same, but instead of lemon juice, I stuffed them with tangerines. YUM! Thanks for posting

This recipe turned out excellent. I followed the directions as written except I simmered the dish for 45 minutes instead of 1 hour. I thickened up the sauce in the end with a little bit of cornstarch mixed with water. We had it with mashed potatoes and roasted brussell sprouts. Everyone loved it. Will be making this again! Cookin Joe

I only had one pheasant (next time, I'll quarter it instead of leaving it whole) but I made all of the sauce. A little freaked out to find there is a teaspoon of pepper - but somehow it worked! The smell of it cooking is fantastic and it tastes just as good. If I were to add more birds, I would probably double the sauce. I just did an Uncle Ben's Original Wild Rice side dish and the sauce mixed with the rice - wow!

also i cooked this with the wild rice casserole recipe #42899 and they were perfect together!