Pheasant Supreme

A chef created this sherried mushroom sauce over pheasant for a fine-dining restaurant.

Since South Dakotans call the state the "Pheasant Capital of the World," it's no wonder that this pheasant entree is on the menu at the Minnehaha Country Club in Sioux Falls. Chef de Cuisine Kevin Lemcke created this sherried mushroom sauce over pheasant for the club's fine-dining restaurant.

Your Menu: Serves 4

Pheasant Breast Supreme
Overlook Coconut Cream Pie

Mixed berries
Pinot Grigio or sparkling water with fresh lemon wedges

Click here to view the recipe for Pheasant Breast Supreme >>
Click here to view the recipe for Overlook Coconut Cream Pie >>

Test Kitchen Tips:

To toast almonds, spread evenly in a shallow baking pan. Bake in a 350° F. oven for 5 to 10 minutes or until toasted, stirring once or twice.

If you prefer, you can use purchased refrigerated piecrust in place of the piecrust in the recipe. Just pre-bake the piecrust according to package directions.

Store any remaining pie, covered, in the refrigerator up to 3 days.

Shopping List for Pheasant

4 medium skinless, boneless pheasant or chicken breast halves (1 1/4 to 1 1/2 pounds total)
1 pound butter
1 package fresh button mushrooms
1 package shallots
1 bunch celery
1 bottle cream sherry or 1 can chicken broth
2 lemons
1 8-ounce carton whipping cream
1 8-ounce carton dairy sour cream
1 head garlic
1 package prewashed spinach leaves
1 package sliced almonds
1 quart desired fresh berries
1 to 2 bottles Pinot Grigio or sparkling water