Recipe courtesy of Inn Philadelphia

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

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
Save Recipe


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.

Emeril's Favorite Roast Pheasant

Pan Roasted Breast of Pheasant with Vanilla and Pears

Roast Pheasant Trident Villas

Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon