Note from Tony Dean: This is one of the best tasting pheasant dishes I’ve ever enjoyed. Chef Mark Mancuso of La Minestra restaurant in Pierre, SD, says it’s an old family recipe that was adapted from a Williamsburg, VA plantation.
“My Dad made this dish at home,” recalls Mark, “and he did it all on top of the stove in the pan. That’s a good way but my restaurant-style adaptation takes a lot less time (40 minutes total) and it tastes just as good.”
INGREDIENTS
1 pheasant, quartered and dredged in seasoned flour One quarter pound cold butter 1 cup sliced black olives One half cup minced garlic 1 cup sliced mushrooms 1 cup chopped onions one quarter cup sweet vermouth one eighth cup brandy 1 cup cream 1 cup chicken stock
PREPARATION
Dredge the quartered pheasant pieces in seasoned flour. Shake to remove excess flour.
Brown the pheasant in butter over medium heat. When browned, remove the pheasant from the pan and set aside.
Add garlic, black olives and onions to pan, saute until the onions turn opaque, then add the mushrooms. Add the vermouth and brandy and simmer until the latter two ingredients are reduced by half. Then add the cream and chicken stock, put the pheasants back in the pan and place in a pre-heated 350 degree oven for 25 minutes. Cook until a meat thermometer inserted into the middle of the thickest pieces registers 160 degrees. Salt and pepper to taste, plate it, then garnish with fresh green parsley. Serve over a bed of wild rice.
You can enjoy this wonderful meal with either white or light red wine such as a Rose.
