Pheasant, Champagne & Ham Recipe

by Steve Andrews, Spring Island South Carolina

Ingredients

  • 4 pheasant whole breasts
  • 1 T oil
  • 2 oz. diced salt pork
  • 3 T. butter
  • ½ C. heavy cream or half & half
  • 1 ½ C Champagne
  • 15-20 – 1-2 inch ham slices
  • 2 T. each butter and flour mixed
  • 1 C. sliced fresh mushrooms
  • ½ C. walnuts (optional)
  • Freshly grated parmesan (optional)
  • ¼ C. fresh parsley

 

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Cooking Instructions

  • Simmer whole pheasant breasts in salted water for one hour, drain
  • Brown pheasant in oil, salt pork and butter. Set aside to cool
  • Make a roux of 2 T butter, 2 T flour
  • Slowly add ½ cup cream or half & half
  • Slowly add champagne, ham & mushrooms
  • Take pheasant off the bone and keep in large pieces
  • Place pheasant pieces in a large casserole
  • Pour sauce of cream, champagne, ham & mushrooms over pheasant pieces
  • Sprinkle with parmesan cheese and walnuts, if desired
  • Bake covered at 350 degrees for 45 minutes
  • Garnish with chopped parsley

Wild rice makes an excellent side dish.