Pheasant with Mushroom Sauce

This is the second time I try pheasant; the first time we grilled it wrapped in bacon and now with a mushroom sauce. I definitely like it better with the mushroom sauce. Pheasant isn’t as juicy as chicken so the first time I tried it I didn’t know what to think of it. The white wine sauce really tenderizes the pheasant and the flavor is exquisite. It took about an hour to prep and cook. I served this with asparagus.


4 pheasants
½ cup butter
2 cups dry white wine
2 cups fresh sliced mushrooms
1/3 cup onions, chopped
4 tablespoons lemon juice
2 teaspoons Salt
2 teaspoons Pepper


Saute pheasants in butter for about 10-12 minutes. 

Remove pheasants from skillet and add mushrooms and half of the onions to the butter and cook for about another 8-10 minutes. 

Return pheasants to the skillet and add the wine, lemon juice, salt, pepper and the onions. 

Cover and simmer for about 35 minutes or until pheasant is tender. 

Bon Appetite!