Favorite Recipe: Pheasant & Forest Mushrooms

Okay, I always wonder exactly how I should cook some of the things that my husband kills...that didn't sound right...well, pheasant is one of those things that we don't cook on a regular basis, so when the Husby came home with pheasant from his bird shoot this weekend, I decided I would whip up a gourmet meal "a la pheasant." Make your husby cut up the pheasant for you...it makes them feel loved and then you don't have to touch them (the pheasant not your husby). This is an easy recipe, and it goes well with rice pilaf and steamed broccoli. Enjoy!

Pheasant & Forest Mushrooms

Ingredients:
1 cup forest mushroom blend, chopped
1 cup shiitake mushrooms, chopped
2 portabello mushroom caps chopped
2 pheasant- skinned, de-boned, and cut into small chunks
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup shallots, finely chopped
3 tablespoons oil-packed sun-dried tomatoes, sliced
2 teaspoons fresh basil
1 tablespoon butter
1/4 cup white wine
(salt and pepper to taste)

Directions:

1) Heat olive oil in a large skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned.
2) Remove meat from pan with a slotted spoon and set aside. Add butter, shallots, and mushrooms to pan. Saute until golden brown.
3) Stir in sun-dried tomatoes and add white wine. Return pheasant to skillet and stir into mushroom mixture. Simmer for 30 minutes.