Grilled Pheasant With Shiitake Mushrooms, Cream And Brandy Recipe

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Servings: 4

Ingredients

Cost per serving $4.39 view details

Directions

  1. Cut the pheasants in half alongside the backbone. Cut out the backbone and reserve.
  2. Combine all ingredients for the marinade and add in pheasant. Marinate for 1-2 hrs at room temperature or possibly 2-4 refrigerated.
  3. Sear the pheasants on each side on high heat for 4-5 min per side.
  4. Baste with marinade. Turn the halves bone side down and baste some more, Grill for 10 min.
  5. Turn over and baste and cook for 10 more min.
  6. Cover and cook for 10 min more.
  7. Cook till temperature reaches 180F.
  8. Marinade:Combine all ingredients for the marinade and add in pheasant.
  9. Marinate for 1-2 hrs at room temperature or possibly 2-4 refrigerated.
  10. Sauce:Start sauce by heating butter and oil in skillet.
  11. When bubbling, add in the shallots and saute/fry for 2-3 min.
  12. Add in sliced mushrooms and saute/fry till golden, about 8 min.
  13. Add in brandy to the sauce and boil for 2-3 min to boil off alcohol.
  14. Add in half-and-half cream and 1/2 c. of broth.
  15. Cook at a low heat till the liquid has reduced to a thick cream.
  16. Season with salt and pepper and fresh lemon juice.
  17. Pour over pheasant.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 4 servings
Calories 508  
Calories from Fat 381 75%
Total Fat 43.05g 54%
Saturated Fat 5.95g 24%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 98mg 4%
Potassium 248mg 7%
Total Carbs 5.19g 1%
Dietary Fiber 2.6g 9%
Sugars 0.17g 0%
Protein 2.68g 4%
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