Yield
8 servings

How to Make It

1    

Combine olive oil and butter in a large skillet; cook over medium heat until butter melts. Add pheasant, and sauté until lightly browned. Transfer to paper towels to drain; set aside skillet with oil mixture. Cut a 1/2- inch slice from the bottom of 1 onion; insert cloves, and set aside. Chop remaining onion. Add chopped onion, garlic, and mushrooms to oil mixture in skillet; sauté until tender.

2    

Return pheasant to skillet. Add wine, parsley, bay leaves, thyme, and reserved onion slice. Cover and simmer 30 minutes or until tender. Discard bay leaves and onion slice.

3    

Serve pheasant halves over rice; spoon vegetable mixture over pheasant. Garnish with cabbage.

Oxmoor House Homestyle Recipes

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