Recipe courtesy of Inn Philadelphia

Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
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1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed

1 tablespoon canola oil

1 cup dried figs, stems removed

2 cups chambourcin wine

2 tablespoons unsalted butter

2 medium shallots, sliced thin

1 cup shiitake mushrooms stemmed and thinly sliced

1/2 cup rich poultry stock

1/2 teaspoon rosemary, finely chopped

Salt and pepper


  1. Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.