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Mushrooms and Braised Pheasant

This is an ideal recipe for tougher, older birds.

Ingredients:
  • 1 pheasant, cut in pieces
  • 1/4 cup pancake mix
  • 1/4 cup butter
  • 1 cup mushrooms
  • 3 Tbsp. chopped onion
  • 1/2 cup stock (you can use use 1 chicken bouillon cube dissolved in 1/2 cup hot water)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Directions:
Dredge cut-up pieces of pheasant in pancake mix. Brown the pieces in butter until they are golden brown (about 10 minutes). Remove the pheasant pieces. In the butter that remains in skillet, saute the mushrooms and chopped onion until they are also golden brown (again, about 10 minutes). Return the meat to skillet, add the stock, lemon juice and seasonings.

Cover the skillet and simmer 1 hour or until the meat is tender. Remove the cover for the last 10 to 15 minutes of cooking time so the meat will have a chance to crispen up a bit.


 
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