Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
4 skinless and boneless pheasant breasts
8-10 oz fresh mushrooms (pictured is chamshell and shimeji)
1 large shallot, chopped
3 cloves of garlic, minced
2 tbsp olive oil, divided
1 tbsp Butter
1/2 cup(s) dry Marsala wine
1 cup(s) low-sodium game or chicken stock
1/2 cup(s) heavy cream
4 sprig(s) fresh thyme
2 fresh sage leaves, optional
1/2 cup(s) all-purpose flour
Kosher Salt
Freshly cracked pepper
Chopped flat-leaf parsley for garnish
Squeeze of lemon juice
Instructions
Step #1 - With a meat mallet, pound each pheasant breast between two sheets of plastic wrap to an even thickness— about half-inch thick. Lightly sprinkle salt and pepper on both sides of breasts.
Step #2 - Combine flour, 1/2 teaspoon of salt, and freshly cracked pepper to taste in a bowl. In a pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Dredge flattened pheasant breasts in the flour and then fry on both sides until golden. Add more grease to the pan as necessary. Set fried pheasant aside.
Step #3 - Add 1 tablespoon of olive oil to the same pan and heat over medium-high. When the oil begins to shimmer, add the mushrooms and sauté until golden. Brown mushrooms in batches if necessary and do not overcrowd the pan. Remove the browned mushrooms and set aside.
Step #4 - Lower heat to medium or medium low, add chopped shallot and sauté until softened. Add garlic and sauté for about 30 seconds or until fragrant. Add Marsala wine and scrape the bottom of the pan to release browned bits. Simmer and reduce wine by half.
Step #5 - Next, add stock and bring to a simmer for 2 minutes. Turn down heat to low and stir in heavy cream, thyme and sage. Add browned mushrooms and pheasant breasts back into the pan with the sauce. Cover and simmer for 5 minutes. Do not allow cream to scorch.
Step #6 - Take off heat when cream thickens; if sauce becomes too thick, loosen it with more stock. Discard thyme sprigs and sage. Squeeze lemon juice on top, garnish with parsley and season to taste. Serve immediately with pasta, mashed potatoes, orzo or roasted potatoes.
