Breast of Pheasant with Fresh Mushrooms and Cognac
Vicki Butts (lazyme)
From the Best of the Best from Texas II Cookbook. Cornish Hens may also be used in this recipe.
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- pheasant breasts
- 4 Tbsp
- safflower oil
- 1 c
- 2 Tbsp
- unsalted butter
- 1 pt
- fresh mushrooms, chopped
- onion, chopped
- 3 Tbsp
- 10 1/2 oz
- cream of mushroom soup
- 1/2 c
- pine nuts
- 1 c
- green grapes
1With a sharp knife, remove the skin from the pheasant breasts and discard.
2Cut along the breast bone and remove the breast.
3Cut into 2 pieces.
4Heat the safflower oil in a heavy skillet; dust the pheasant breast with flour and saute over low heat on both sides until brown.
5Remove the pheasant from the pan and keep warm.
6Discard the oil.
7In the same pan, melt the margarine and saute the mushrooms and onions.
8Add cognac and the mushroom soup and bring to a boil.
9Spoon over the pheasant breast and serve.
10Garnish with pine nuts and sliced green grapes.