Pheasant with Mushrooms
Prep time: 20 minutes Cooking Time 1 hour 30 minutes
- 2 small pheasants
- 6 tbs. olive oil
- 3 sprigs tyhm
- 2 bay leaves
- 6 cloves garlic crushed
- 2.5 lbs. mushrooms (white button or wild)
- 3 tbs. red wine vinegar
- salt and pepper to taste
Season the pheasants with the salt and pepper. Heat 2 tbs oil in casserole or dutch oven over high heat. Add the pheasants and sear for 10 minutes, or until colour all over. Add the thyme, bay leaves and garlic, reduce the heat to low, cover and simmer for 45 minutes. Turn pheasants over occasionally.
Add the mushrooms and remaining oil to the casserole and simmer for another 10 minutes. Add the vinegar and deglaze by scraping the cooking juices off the bottom of the casserole with a wooden spoon or spatula and mix into the vinegar, then simmer for 5 more minutes to reduce the liquid. Pour in 200 ml/ 1 cup water cover and simmer for another 20 minutes over low heat
adjust the seasoning. Discard bay leaves and serve the pheasants with the mushrooms and mashed potatoes on the side.
A light red wine is preferable for all feathered game. Burgundy or Red Rhône wines are the best overall match with game birds.