cat lover
08-01-2006, 01:54 PM
1 oz dried porcini mushrooms
1 1/2 cups hot water
1/4 pound bacon, coarsely chopped
1 tbsp olive oil
2 pounds boneless pheasant, cut in bite-sized cubes
2 tbsp olive oil
1 cup chopped onion
3 large cloves garlic, minced
1/2 cup chicken broth
1/2 cup reserved mushroom soaking liquid
1/3 cup white wine (you can also add 1 tablespoon balsamic vinegar for flavor)
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
1 cup half & half
Soak porcini mushrooms in the hot water for 30 minutes. Drain porcinis through a coffee filter or cheesecloth set over a mesh strainer in a bowl to catch the liquid. Squeeze mushrooms dry, blot with paper towels and coarsely chop (reserve liquid for use later in this recipe). Set a Dutch oven with a cover over medium-high heat. Add bacon and fry until crisp, remove bacon from Dutch oven and set aside for use later in this recipe.Add the 1 tablespoon olive oil to the bacon drippings in the Dutch oven. Increase heat to high and brown pheasant cubes till golden and crusty. Add browned pheasant and any juices to reserved bacon. Add the 2 tablespoons olive oil to the Dutch oven; reduce heat to medium, and saute the onion and garlic for 5 minutes, adjusting heat so garlic doesn’t brown.Add broth, the 1/2 cup reserved mushroom soaking liquid, wine/vinegar, thyme, salt, pepper and reserved pheasant (with accumulated juices), bacon and mushrooms to Dutch oven. Bring to a boil. Reduce heat to a simmer for 1 hour or till most of the liquid is absorbed and meat is very tender. Turn off heat, add the half and half and cook until heated through.Serve with pasta or crusty Italian bread to soak up the wonderful sauce!
1 1/2 cups hot water
1/4 pound bacon, coarsely chopped
1 tbsp olive oil
2 pounds boneless pheasant, cut in bite-sized cubes
2 tbsp olive oil
1 cup chopped onion
3 large cloves garlic, minced
1/2 cup chicken broth
1/2 cup reserved mushroom soaking liquid
1/3 cup white wine (you can also add 1 tablespoon balsamic vinegar for flavor)
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
1 cup half & half
Soak porcini mushrooms in the hot water for 30 minutes. Drain porcinis through a coffee filter or cheesecloth set over a mesh strainer in a bowl to catch the liquid. Squeeze mushrooms dry, blot with paper towels and coarsely chop (reserve liquid for use later in this recipe). Set a Dutch oven with a cover over medium-high heat. Add bacon and fry until crisp, remove bacon from Dutch oven and set aside for use later in this recipe.Add the 1 tablespoon olive oil to the bacon drippings in the Dutch oven. Increase heat to high and brown pheasant cubes till golden and crusty. Add browned pheasant and any juices to reserved bacon. Add the 2 tablespoons olive oil to the Dutch oven; reduce heat to medium, and saute the onion and garlic for 5 minutes, adjusting heat so garlic doesn’t brown.Add broth, the 1/2 cup reserved mushroom soaking liquid, wine/vinegar, thyme, salt, pepper and reserved pheasant (with accumulated juices), bacon and mushrooms to Dutch oven. Bring to a boil. Reduce heat to a simmer for 1 hour or till most of the liquid is absorbed and meat is very tender. Turn off heat, add the half and half and cook until heated through.Serve with pasta or crusty Italian bread to soak up the wonderful sauce!