BraisedPheasant

Braised Pheasant with Balsamic Sauce
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Start by browning in a large stainless steel skillet
  1. 4 slices of bacon (or more if you like)
  2. Crumble the bacon into bits and reserve in a bowl.
  3. Cut breasts from two pheasants into one-inch strips.
  4. Season with salt and pepper and roll in flour.
  5. Saute meat in the bacon grease until browned on both sides.
  6. Then remove to plate.
To the skillet, add
  1. 1 shallot, chopped
When the shallot is softened, add
  1. 3 cloves of garlic
  2. 1 cup chicken broth
  3. Bring to a boil, then return the meat to the skillet.
  4. Cover and place in oven @ 275 degrees for at least one hour.
  5. Remove the skillet from the oven and place the meat on a plate while you prepare the sauce.
Heat the skillet and add
  1. 4 tablespoons of balsamic vinegar
  2. Salt and pepper to taste
  3. Bring to a boil, mashing the garlic with a spoon.
  4. Stir in the bacon bits and the meat.
  5. Taste the sauce. If you can’t taste the balsamic,
  6. You may want to add more.
  7. To serve, place a scoop of mashed potatoes in the center
  8. of a plate and lay the strips of meat around the
  9. Potatoes like spokes of a wheel. Garnish with chopped parsley and serve.
  10. You can saute’ some portabella mushroom slices in butter and add them
  11. to the sauce just before serving.
Sioux River Wildlife http://www.siouxriverwildlife.com/
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