Preparation:
Pheasant:
Mix all ingredients well, cover pheasant with marinade refrigerate
overnight.
Pancakes:
Mix all ingredients well, form into 8 (3 ounce) cakes and sauté on medium
heat
until golden brown. Keep warm.
For The Shiitake Mushroom Jus:
Sauté shallots and mushrooms until soft and de-glaze with Port Wine. Add
syrup, mustard and Au Jus. Simmer 10 minutes. Remove from heat and whisk in
chilled butter.
Remove pheasant from marinade and pat dry. Dust with flour. Sauté on medium
heat 5 minutes on each side. Slice on a bias and fan over Potato Pancakes. |