Pheasant Marsala Recipe

Serving size

3 or 4

Ingredients

2 pheasant breasts, lightly pounded with meat hammer
1 tsp. salt
1 tsp. pepper
1/2 cup flour for dusting
2 oz. butter for browning peasant

Sauce
2 oz. butter
5 garlic cloves, minced finely or crushed with garlic press
1 bunch green onions, chopped in 1/4″ rings (keep greens separate from white bottoms)
8 oz. sliced brown Cremini mushrooms
1 cup marsala cooking wine
1 cup heavy whipping cream
2 tsp. cornstarch
1 tsp. salt
Cayenne pepper to taste
8 oz. penne pasta

How to make it

1

Sauce

  1. Mix salt and pepper with flour and lightly dredge pheasant breasts in the flour.
    In medium saucepan, melt the 2 ounces of butter on medium to medium-high heat. Carefully place breasts in the hot butter and cook for approximately 1 1/2 to 2 minutes per side or until brown. Remove from pan and set aside.
2

Pasta

  1. Heat water and 1 tsp. salt in large pot for noodles. When water is boiling, add the pasta and cook until al dente. Strain the noodles and then toss with olive oil to keep them from sticking to each other.
3

Sauce

  1. In a small bowl, mix heavy cream with cornstarch. Stir until the cornstarch is completely incorporated. Set aside.
  2. In large frying pan on medium heat, melt 4 ounces of butter and add crushed garlic. After garlic begins to brown, add the chopped white onion bottoms to garlic and butter. Next, add salt and cayenne. (Only use a small pinch of cayenne, or none all if you don’t tolerate spicy heat. If you like things spicier, use a larger pinch of cayenne.) Toss the mix a couple times, add the diced mushrooms and turn the heat to high, stirring constantly.
  3. As soon as the pan is very hot, add the marsala cooking wine and mix well. Reduce heat to medium, stirring occasionally. When the liquid is reduced by half, mix in the heavy cream with cornstarch, stirring constantly. Once the sauce thickens, add the browned pheasant breasts and green onion tops. Spoon the white marsala sauce over the pheasant and remove from heat.
  4. On a serving plate, make a bed of noodles. Using a spoon or spatula, add pheasant and sauce to the noodles. Spoon on additional cream sauce as desired.

Serving size

3 or 4

Ingredients

2 pheasant breasts, lightly pounded with meat hammer
1 tsp. salt
1 tsp. pepper
1/2 cup flour for dusting
2 oz. butter for browning peasant

Sauce
2 oz. butter
5 garlic cloves, minced finely or crushed with garlic press
1 bunch green onions, chopped in 1/4″ rings (keep greens separate from white bottoms)
8 oz. sliced brown Cremini mushrooms
1 cup marsala cooking wine
1 cup heavy whipping cream
2 tsp. cornstarch
1 tsp. salt
Cayenne pepper to taste
8 oz. penne pasta