Photo by Tom Rassuchine
Upland Game Bird in Mushroom Sauce
This recipe works well with smaller birds such as chukar, dove, quail, or pheasant. Serve with wild rice, brown rice, or your favorite pasta.
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter plus more for greasing dish
- 1 tablespoon olive oil
- 2 upland game birds boned (about 2 pounds total)
- 1 yellow onion sliced
- 3 garlic cloves
- 2 cups white mushrooms sliced
- Salt and ground black pepper to taste
- ½ cup dry white wine
- 1 10.5-ounce can condensed cream of mushroom soup
Instructions
- Heat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with butter.
- Melt 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Brown the birds lightly, 2 to 3 minutes per side. Add the onions, garlic, and mushrooms, and sauté lightly until the veggies are soft. Season with salt and pepper.
- Using tongs, transfer birds to prepared casserole dish. Add wine and cream of mushroom soup to mushroom mixture in the skillet and bring to a slow boil. Pour the mushroom sauce over the birds and cover the casserole dish with a lid or aluminum foil. Bake for 45 minutes, or until the birds are cooked through.
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