Pheasant au vin is a fantastic dish to prepare the next time you’ve got some pheasant or other game birds. Scott Rea also demonstrates his butchering method in the video below.
Presenting a bit of a spin on the traditional coq au vin recipe, Scott Rea prepares a tantalizing pheasant au vin. He uses a couple of birds he acquired from a game farm, and the end result is fantastic.
First, Rea goes through his butchering process, which is slightly different from another video we recently posted of game bird butchery by Shawn Woods. I’d suggest you watch them both to learn the subtle differences between the two methods. Then, try out the recipe (written out step by step below).
To the actual recipe.
- 5 cloves garlic
- 10 smallish shallots
- 1 pound whole button mushrooms
- 1/2 pound bacon lardons
- bunch parsley
- red wine
- <1/4 cup brandy
- 1/2 stick butter
- salt and pepper
- Marinate your cut-up pheasant overnight in a couple cups of red wine.
- Remove pheasant from red wine marinade and dry it on a towel. Reserve the marinade for sauce.
- Melt butter in a cast-iron casserole dish or pot.
- Season pheasant with salt and pepper.
- Add a glug of oil in with the butter.
- Add the pheasant to the hot pan and sear until nicely colored.
- Remove pheasant and add the shallots and bacon to the pan. Sauté until the onions get some color and the lardons get a little crispy.
- Return the pheasant to the pan.
- Add brandy and light to bring it to flame.
- Press garlic in garlic press and add to the dish.
- Add the reserved wine and a bit more from the bottle.
- Add a pinch of dried or fresh thyme.
- Bring to a gentle boil.
- Add tablespoon of sugar.
- Put the lid on the pot or pan and transfer to a 325 degree oven for around 45 to 90 minutes.
- Add button mushrooms around 20 minutes before the end of cooking time.
- Sprinkle with chopped parsley and serve.
That’s a lot of steps, but each one is super simple and easy. Pheasant au vin is really not that complicated.
I’ve made this and can vouch for how easy and delicious it is!
Like what you see here? You can read more great articles by David Smith at his facebook page, Stumpjack Outdoors.