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Upland Bird Recipes

Pheasant with Rosemary Wine Sauce
Number Served: 3-4


2   pheasants, deboned
1/4 teaspoon salt
1/4 teaspoon pepper, fresh ground
3 tablespoons flour, all purpose
2 teaspoons olive oil
1-1/2  tablespoons rosemary, chopped fresh
Texas Grub-Rub Seasoning
1/2 cup wine, dry red


Fillet pheasants (use breasts and thighs).  Sprinkle lightly with Grub Rub and allow to sit in refrigerator overnight.  
Add salt and pepper to flour and mix well.  Spread flour mixture on a sheet of wax paper and coat the pheasant pieces, shaking off excess flour.  Discard excess flour.
Heat the oil in a large nonstick skillet set over medium-high heat.  Add the pheasant and rosemary; cook until the pheasant is golden brown and until an instant read thermometer reads 160o F in thickest part of breast.  Transfer to a platter and keep warm.
Add the wine to the skillet; bring to a boil.  Cook, stirring with a wooden spoon to remove and scrape up the browned bits from the skillet, until reduced to about 1/4 cup, (two or three minutes); pour this sauce over the pheasant and serve.

Notes & Variations:

This dish goes really well with Bistro rice, cooked in Chicken Stock with a handful of raisin.
Contributor: Dave Myers, RRGC