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12 each pheasant breast and wing sections

3 cups Cabernet Sauvignon
1/3 cup red wine vinegar
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh thyme, chopped
1 Tablespoon salt
1 Tablespoon black pepper, cracked
1/4 cup olive oil

3 cups demi-glace
1 cup Cabernet Sauvignon
1 cup sliced mushrooms


Wash pheasant and pat dry. Place marinade in a pan just big enough for pheasant. Pour marinade over the pieces and turn, coating all sides. Refrigerate for 24 hours.
Remove pheasant from marinade and place on hot charbroiler, cook on each side for 10 minutes. Load in smoker, and smoke at 200°F for 2-1/2 hours with apple wood. Remove and cool.
Cook sauce by heating demi-glace to a simmer, add wine and mushrooms and cook for 20 minutes. Hold warm for serving.
One hour before serving, place in hotel pan and cover each pheasant with Cabernet sauce. Cover pan with foil and bring up to temperature in a 325°F oven. Set pan out on buffet line or plate up.
Goes well with steamed fresh vegetables and wild rice