Breast Of Pheasant With Fresh Mushrooms And Cognac Recipe

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Breast of Pheasant with Fresh Mushrooms and Cognac

Vicki Butts (lazyme)

By
@lazyme5909

I haven't made this recipe so I'm guessing at the prep and cook times.

From the Best of the Best from Texas II Cookbook. Cornish Hens may also be used in this recipe.


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Serves:

6

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3
pheasant breasts
4 Tbsp
safflower oil
1 c
flour
2 Tbsp
unsalted butter
1 pt
fresh mushrooms, chopped
1
onion, chopped
3 Tbsp
cognac
10 1/2 oz
cream of mushroom soup
1/2 c
pine nuts
1 c
green grapes

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American