Pheasant Braised In Mushrooms And White Wine

• 3 pheasants, split and trimmed
• 1 c seasoned flour (reserve 2 tbs)
• 1/4 c butter
• 2 - 3 tbs canola oil
• 3 cups thinly sliced mushrooms
• 1/2 c chopped onion
• 1 cup dry white wine
• 3/4 c poultry stock
• 1 tbs lemon juice
• 1 tsp salt
• 1 tsp pepper

1. Dredge pheasant pieces in flour.
2. Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
3. Remove last batch of pheasant from dutch oven and add mushrooms. Cook about 10 minutes, stirring often.
4. Add onions to mushrooms, cooing for three or four minutes until tender.
5. Add 2 tbsp of reserved seasoned flour. Stir well.
6. Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer. Add pheasant pieces.
7. Reduce heat to low; cover and simmer 1 hour.
8. Serve with mashed potatoes or egg noodles.

pheasants, flour, butter, canola oil, mushrooms, onion, white wine, poultry stock, lemon juice, salt, pepper

Taken from www.epicurious.com/recipes/member/views/pheasant-braised-in-mushrooms-and-white-wine-50066547 (may not work)