Pheasant with Mushrooms and Cream
All the ingredients below should be easy to find. If Marsala isn't available, use dry sherry or dry white wine. If you're handy in the kitchen, this recipe should only take about 40 minutes to pull together.
Website: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
About the Artist : Jenny Wheatley
Visit artist websiteWebsite: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters
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Pheasant Cacciatore with Creamy Polenta
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Pheasant Gumbo with Brown Rice Pilaf
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