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Add a photoServings: 6
Ingredients
- 3 x 2-lb. pheasants
- 1/2 c. Extra virgin olive oil
- 6 cl Garlic, peeled and choppe
- 1 Tbsp. Soy sauce
- 1 c. Heavy cream
- 2 can Cream of mushroom soup, condensed - (10-ounce cans)
- 8 ounce Fresh mushrooms
- 8 ounce Butter
- 4 ounce Flour
- 4 ounce Pine nuts
- 8 ounce Green grapes, cut in halves
- 4 x Shallots
- 4 fl ounce Dry sherry
Directions
- Preparation Time: 2:00 STEP ONE: Preparation of the Pheasant- With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.
- Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.
- Marinate with the garlic, soy sauce, and extra virgin olive oil, overnight if possible.
- STEP TWO: Preparation of the Dish- Heat the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute/fry over low heat till light brown. Remove from skillet and place pheasant on a heated platter.
- Add in more butter to the pan, if necessary, and add in the onions and simmer.
- Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants.
- Serve with fettuccine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 6 servings | |
| Calories 1528 | |
| Calories from Fat 959 | 63% |
| Total Fat 108.58g | 136% |
| Saturated Fat 39.22g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 386mg | 129% |
| Sodium 1189mg | 50% |
| Potassium 1362mg | 39% |
| Total Carbs 35.22g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 9.91g | 7% |
| Protein 96.62g | 155% |
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