Braised Pheasant In Remarkable Mushroom Gravy

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 pheasants, split and trimmed
• 1 cup seasoned flour (reserve 2 tbs)
• 1/4 cup butter
• 2 -3 tablespoons canola oil
• 2 -3 cups thinly sliced mushrooms (depends on how much you like mushrooms, if you're not a big fan, you might want to chop them up, too)
• 1/2 cup chopped onion
• 1 cup dry white
• 3/4 cup chicken stock
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 dredge pheasant pieces in seasoned flour.
• 2 heat butter and 2 tbs oil in dutch oven over medium heat. add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. cook 3 minutes/side until brown and remove. repeat with remaining pheasant, adding oil as needed.
• 3 remove last batch of pheasant and set aside. add mushrooms. cook about 10 minutes, stirring often.
• 4 add onions to mushrooms, cooking for three or four minutes until tender.
• 5 add 2 tbsp of reserved seasoned flour. stir well.
• 6 add , stock, lemon juice, salt, and pepper. bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. add pheasant pieces.
• 7 reduce heat to low; cover and simmer 1 hour.
• 8 serve with mashed potatoes or egg noodles.