Pheasant With Mustard Sauce

¼ cup margarine
2 whole pheasants, deboned and cut in half
1 cup sliced shiitake mushrooms
1/3 cup chopped shallots and dry white wine (such as chardonnay)
2 teaspoons Dijon mustard
1 teaspoon country-style Dijon mustard (with seeds)
1 cup pheasant broth or chicken broth
¼ cup whipped cream
Salt and freshly ground black pepper, to taste

In medium-size skillet, melt margarine over medium heat. Add pheasant and sauté until light-golden brown.
Remove from skillet and place in a shallow baking dish; bake in a 325-degree oven 5 to 10 minutes while you make the sauce.

In same skillet in which pheasant was cooked, combine mushrooms and shallots and sauté 2 minutes.
Add wine and let simmer 3 minutes to reduce.
Add both styles of mustard and sauté 2 minutes. Add broth and let simmer 4 minutes to reduce.
Stir in cream and adjust seasoning with salt and pepper.

To serve, pour some sauce on each of 4 plates; top each with a pheasant half. Serve with steamed vegetables, such as zucchini, yellow squash, new potatoes and snow peas.
Makes 4 servings.

***Write a review of this recipe!***

Recipe submitted From La Tour d'Argent.