Ravenwood Lodge Recipes
 
Portabella Mushrooms with Pheasant
 

Ingredients

  • 1 pkg. slice Portabella mushrooms 
  • 2 boned pheasant breasts 
  • 2 oz. olive oil 
  • 1 pinch pepper 
  • 1 pinch oregano 
  • 3 oz dry sherry wine 
  • 2 slices mozzarella cheese (or crumbled equivalent) 
  • 1 slice Prosciutto ham cut in small pieces 
  • 1 clove minced garlic 
  • 1 pinch garlic powder 
  • 1 Tbsp. butter (optional)
 

Cut pheasant into finger sized pieces and saute in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms. Serves two to three.

These would also be great with Quail or Chukar.