Main Meal Recipes > Pheasant Stuffed with Mushrooms

This recipe is part of the October 2005 Recipes Menu

Starter - Savory Pumpkin Fritters
Main Course - Pheasant Stuffed with Mushrooms and leeks
Dessert - Blackberry & Apple Mousse

How to make pheasant stuffed with mushrooms:
Pheasant is in season in October, why not be adventurous and try this recipe, and perhaps serve with leeks, which are ready for pulling at this time.


6 tablespoons butter
2 cups sliced mushrooms
seasoning to taste
1 pheasant
4 tablespoons all purpose flour
2 cups stock
1/3 cup dry sherry
(see measure conversions for more information)


- Melt half the butter in a frying pan and use to cook the sliced mushrooms gently for 10 minutes.
- Season lightly and cool.
- Stuff the bird with three quarters of the mushrooms.
- Brown the pheasant in the remaining butter and put it into a casserole dish.
- Mix the flour with the pan juices, and gradually work in the stock and sherry.
- Season well and pour over the pheasant.
- Cover tightly and cook at 160 degrees centigrade (see temperature conversions) for 1 1/2 hours (allow about 30 minutes if pheasant is an old one).
- Before serving, add the remaining mushrooms.