Braised Pheasant With Mushrooms
- 1 pheasant cut in pieces
- 1/4 cup pancake mix
- 1/4 cup butter
- 1 cup mushrooms
- 3 tablespoons chopped onion
- 1/2 cup stock (may use 1 chicken bouillon cube dissolved in 1/2 cup hot water)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
Dredge cut up pieces of pheasant in pancake mix. Brown pieces in butter until golden brown (approximately 10 minutes). Remove pheasant pieces.
In the butter remaining in skillet, saute mushrooms and chopped onion until golden brown (approximately 10 minutes). Return meat to skillet, add stock, lemon juice and seasonings. Cover and simmer 1 hour or until tender. Remove cover last 10 to 15 minutes of cooking time to re-crisp meat.
This recipe yields ?? servings.