Sauteed Breast of Pheasant with Wild Mushrooms
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes |
| 4 | Pheasants, about 1 lb. each | |
| Salt & freshly ground pepper | ||
| 16 | Thin asparagus trimmed to 3-inch tips | |
| 1 | c | Kale (packed) torn into 1-inch pieces |
| 1 | lg | Ripe tomato; peeled |
| 6 | tb | Butter |
| 2 | Shallots; finely chopped | |
| 1 | Leek; white part only, thinly sliced | |
| 2 | lg | Scallions; sliced |
| 8 | lg | Shitake mushrooms stems removed, cut into 3/4-inch wedges |
| 1 | c | Chicken or Poultry stock |
| 1/4 | c | Dry white wine |
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