breast of pheasant with fresh mushrooms and cognac
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.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 - pheasant breasts
- 4 tablespoons safflower oil
- 1 cup flour
- 2 tablespoons unsalted butter
- 1 pint fresh mushrooms, chopped
- 1 - onion, chopped
- 3 tablespoons cognac
- 10 1/2 ounces cream of mushroom soup
- 1/2 cup pine nuts
- 1 cup green grapes
How To Make breast of pheasant with fresh mushrooms and cognac
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Step 1With a sharp knife, remove the skin from the pheasant breasts and discard.
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Step 2Cut along the breast bone and remove the breast.
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Step 3Cut into 2 pieces.
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Step 4Heat the safflower oil in a heavy skillet; dust the pheasant breast with flour and saute over low heat on both sides until brown.
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Step 5Remove the pheasant from the pan and keep warm.
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Step 6Discard the oil.
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Step 7In the same pan, melt the margarine and saute the mushrooms and onions.
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Step 8Add cognac and the mushroom soup and bring to a boil.
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Step 9Spoon over the pheasant breast and serve.
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Step 10Garnish with pine nuts and sliced green grapes.
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