breast of pheasant with fresh mushrooms and cognac

How To Make breast of pheasant with fresh mushrooms and cognac

• 1

  With a sharp knife, remove the skin from the pheasant breasts and discard.
• 2

  Cut along the breast bone and remove the breast.
• 3

  Cut into 2 pieces.
• 4

  Heat the safflower oil in a heavy skillet; dust the pheasant breast with flour and saute over low heat on both sides until brown.
• 5

  Remove the pheasant from the pan and keep warm.
• 6

  Discard the oil.
• 7

  In the same pan, melt the margarine and saute the mushrooms and onions.
• 8

  Add cognac and the mushroom soup and bring to a boil.
• 9

  Spoon over the pheasant breast and serve.
• 10

  Garnish with pine nuts and sliced green grapes.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card