November 16, 2016
By Raschell Rule, MissHomemade.com
- 3 pheasants, sliced
- 1/2 cup butter, for frying
- 2 cups fresh mushrooms, sliced
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
In a skillet on medium-high heat, melt the butter and add the garlic. Fry the pheasant slices for 10 minutes or until browned on both sides. Take out of the pan and add the mushrooms and onion.
Sauté the mushrooms and onions until tender; return the pheasant back into the pan. Now add the wine and lemon juice. Cover and simmer until the pheasant is no longer pink and the wine has reduced. This is great over noodles or cooked rice.
For more delicious pheasant recipes, please visit www.MissHomemade.com.