Pheasant Marsala

Discussion in 'Recipes' started by SeniorCoot, Dec 19, 2005.

  1. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Had about 20 horse club friends over for party yesterday, They brought finins and we made entrees-Pheasant Marsala(just like veal version) is fast, easy,and super. then i also made 4 small smoked moose roasts which i sliced then and made BBQ with. Lucky I made enough so we had some leftovers to take to evening party at local tavern.
     
  2. sjemac

    sjemac Moderator

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    And the recipe is where??? C'mon don't tease.
     
  3. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Ok not teasing but wanted to see if there was any interest:
    Amounts will vary and I do this one more or less on instinct as I have been doing it for years but I'll try and put it down with amounts
    3 pheasants---skinless and boneless-3 breast and 6 leg pcs.
    2C ---------- seasoned flour( I use seasoned salt 2tsp or so)
    1lb -----------fresh mushrooms-sliced
    1/2C ---------diced onion
    1/2-1C--------oleo/butter
    1/2C -------- flour
    1/2C ---------Marsala wine
    3-4C --------chix stock
    S & P --------to taste
    1)cut breasts into 3 pcs,and pound flat -pound the leg pcs.Dredge in seasoned flour.
    2) heat oleo/butter as needed in a large saute pan( for this amount I used a lge electric fry pan) and brown pcs well on both sides-remove from pan and hold.
    3)add a bit more butter to pan a cook mushrooms and onions till tender. Add enough flour to pan to make a roux and cook 2-3 minutes.
    4) Add Marsala and deglaze pan. Add chix stock and stir until slightly thickened and smooth.
    5)Place pheasant pcs in pan ,cover, and simmer for 20-25 minutes or until tender. the flour remaining on pheasant should further thicken Sc.Adjust thickness and season with salt and pepper. For a bit more spicy version I often add Zatrain's ot Tony's creole seasoning to taste.
    Serve over egg noodles with a green vegetable and light red or heavy white wine.
     
  4. 733SubDucker

    733SubDucker Elite Refuge Member

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    oh moose roast...mmmmmmmmmmm:cool: so good

    did ya make sandwiches with the left overs. sliced thin with au jus on a crusty roll is awesome!!!!!!!!!!!!!!!:grvn :grvn

    now just get me a lottery permit so i can shoot one:cry
     
  5. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Yes-Yesterday we took our labs to game Farm where they stay when we travel and after a shoot we had some frinds and the guys from the game farm for lunch- crusty little rolls with moose BBQ and venison/cranberry sausage -crackers- and Beer.
    say 733SubDucker- you must be at Naval base?? my wife and i land manana in Bangor and are soending 5 days with my aunt who turns 94 on the 26th- we will be at Blue Hill.
     
  6. 733SubDucker

    733SubDucker Elite Refuge Member

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    i used to be on subs (SSBN 733). now i'm finishing up my degree at the university of maine @ orono with my GI bill. have fun in Maine. Blue Hill is a pretty nice place about 45 minutes south of me. :tu
     
  7. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Will do and you have a good Holidays
     

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