Pheasant Marsala Recipe
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The mushroom and wine sauce adds a sophisticated touch of class to this poultry recipe.
Ingredients
- 2 to 2-1/2 pounds cut-up pheasant or broiler-fryer chicken
- 2 tablespoons cooking oil
- 2 tablespoons margarine or butter
- 3 cups sliced fresh mushrooms
- 1 cup small onion wedges
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup marsala wine
- 1/2 teaspoon finely shredded orange peel
- 1/4 teaspoon juniper berries
- 1 8-ounce carton dairy sour cream
- 2 tablespoons all-purpose flour
- Rinse pheasant breasts and remove skin. (If using chicken, skin if desired.) In a large skillet, heat oil and margarine or butter. Brown pheasant in hot oil mixture until golden. Place in a 2-quart rectangular baking dish or a 2-quart casserole. Sprinkle with salt and pepper. Add mushrooms, onion, and garlic to skillet. Cook until onion is tender. Stir in broth, wine, orange peel, and juniper berries. Pour over pheasant. Cover; bake in a 325 degree F oven for 45 to 60 minutes or until meat is tender.
- Using a slotted spoon, transfer meat and vegetables to a serving platter; keep warm.
- Pour juices into a saucepan. Discard juniper berries. Stir together sour cream and flour. Add to juices; cook and stir until bubbly. Cook and stir 1 minute more. Pour some sour cream sauce over meat and vegetables; pass remaining sauce when serving. Makes 4 servings.
- Calories 595, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 388 mg, Carbohydrate 12 g, Protein 60 g.
- Percent Daily Values are based on a 2,000 calorie diet
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