{"id":3163,"date":"2015-07-10T19:32:57","date_gmt":"2015-07-10T19:32:57","guid":{"rendered":"http:\/\/www.siouxriverwildlife.com\/?p=3163"},"modified":"2015-07-10T19:34:26","modified_gmt":"2015-07-10T19:34:26","slug":"braisedpheasant","status":"publish","type":"post","link":"https:\/\/siouxriverwildlife.com\/index.php\/braisedpheasant\/","title":{"rendered":"BraisedPheasant"},"content":{"rendered":"
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Braised Pheasant with Balsamic Sauce<\/div>\t
2015-07-10 14:32:41<\/div>\t
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Start by browning in a large stainless steel skillet<\/div>\t\t\t
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  1. 4 slices of bacon (or more if you like)<\/li>\t\t\t\t
  2. Crumble the bacon into bits and reserve in a bowl.<\/li>\t\t\t\t
  3. Cut breasts from two pheasants into one-inch strips.<\/li>\t\t\t\t
  4. Season with salt and pepper and roll in flour.<\/li>\t\t\t\t
  5. Saute meat in the bacon grease until browned on both sides.<\/li>\t\t\t\t
  6. Then remove to plate.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    To the skillet, add<\/div>\t\t\t
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    1. 1 shallot, chopped<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      When the shallot is softened, add<\/div>\t\t\t
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      1. 3 cloves of garlic<\/li>\t\t\t\t
      2. 1 cup chicken broth<\/li>\t\t\t\t
      3. Bring to a boil, then return the meat to the skillet.<\/li>\t\t\t\t
      4. Cover and place in oven @ 275 degrees for at least one hour.<\/li>\t\t\t\t
      5. Remove the skillet from the oven and place the meat on a plate while you prepare the sauce.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Heat the skillet and add<\/div>\t\t\t
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        1. 4 tablespoons of balsamic vinegar<\/li>\t\t\t\t
        2. Salt and pepper to taste<\/li>\t\t\t\t
        3. Bring to a boil, mashing the garlic with a spoon.<\/li>\t\t\t\t
        4. Stir in the bacon bits and the meat.<\/li>\t\t\t\t
        5. Taste the sauce. If you can\u2019t taste the balsamic,<\/li>\t\t\t\t
        6. You may want to add more.<\/li>\t\t\t\t
        7. To serve, place a scoop of mashed potatoes in the center<\/li>\t\t\t\t
        8. of a plate and lay the strips of meat around the<\/li>\t\t\t\t
        9. Potatoes like spokes of a wheel. Garnish with chopped parsley and serve.<\/li>\t\t\t\t
        10. You can saute\u2019 some portabella mushroom slices in butter and add them<\/li>\t\t\t\t
        11. to the sauce just before serving.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          By Kathy Jacobs<\/div>
          Sioux River Wildlife https:\/\/siouxriverwildlife.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3163","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/posts\/3163"}],"collection":[{"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/comments?post=3163"}],"version-history":[{"count":2,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/posts\/3163\/revisions"}],"predecessor-version":[{"id":3165,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/posts\/3163\/revisions\/3165"}],"wp:attachment":[{"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/media?parent=3163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/categories?post=3163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/siouxriverwildlife.com\/index.php\/wp-json\/wp\/v2\/tags?post=3163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}