Preparation:
*cut each pheasant breast into four strips
*cut each quail breast in half lengthwise
Marinate meat 12 to 24 hours. Remove meat from marinade. Reserve marinande.
Combine dredging mixture. Dredge meat, shaking off excess.
Melt 4 tablespoons butter in a Dutch oven or heavy stewing pot. Saute meat in butter until browned. Remove meat and set aside. Then drain all but 2 tablespoons butter from skillet. Add onions to skilles and saute until browned, stirring often. Add mushrooms. Saute 2 minutes more. Add reserved marinade and boil, stirring for 5 minutes.
Add meat pieces and cover. Bring to a simmer and cook 45 minutes covered. Stir occasionally. Add water or wine if stew gets dry. After the stew has cooked, test meat for tenderness. Add heavy cream, fresh chopped rosemary, and salt and pepper to taste. Stir to combine, then simmer 10 minutes or longer.
Remove from heat and serve with mashed potatoes seasoned with 1/4 to 1/2 cup cheese such as Gorgonzola or other blue cheese. |
