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Pheasant Phungi Perfection

Pheasant Phungi Perfection

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sarah

Sarah

A pheasant and mushroom lover's dream! The gameyness of the pheasant and the gameyness of the mushrooms validate each other splendidly! Killer! Spoon over cooked pasta or rice, and top with grated parmesan cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.
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Reviews

Seamonkey
19

Seamonkey

11/5/2003

I am always looking for new ways to make a dish and I was very happy with this refreshing way to make pheasant. My husband and I love the different tastes of mushrooms and enjoyed the flavors of these two ingredients together. I could not find dehydrated mushrooms at my grocery store so I used fresh button, Shelf, and Shitake mushrooms along with the Portabella. In place of the liquid from the mushrooms I used 1 can of chicken broth. I will definitely make this dish again!

wannabegourmet
11

wannabegourmet

12/20/2007

This was a wonderful recipe. I have never had pheasant before. My husband has and he said it was a wonderful recipe, as did my step-son, who would never have tried it if he knew there was pheasant in it!! The mushrooms and rice took all of the gamey flavor out of the bird and left a wonderful taste that I compare to the most flavorful chicken that I have ever eaten. I can't wait to try this recipe when my in-laws visit. They are big game eaters and I know they will love it.

C.W. Gass
10

C.W. Gass

12/21/2006

I have to agree with the other reviewers- this is a phantastic pheasant recipe! The only recommendations I would make: #1- After getting it all put together, put it in a crock pot for 3 more hours and the pheasant really softens up; #2- If you like it hot, like I do, throw in some cayenne or red pepper flake! Thanks for a great recipe.

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