I'd love it if you'd share this post:

Our family hunts, so once in awhile I will share some of the recipes we use our game meat in. This recipe for Pan Fried Pheasant is delicious. But it would be very easy to replace the pheasant with chicken or any other “white” meat and have it taste just as fabulous. This recipe is dairy and gluten free.

Jump to Recipe Print Recipe

Pan Fried Pheasant with Mushrooms, Olives and Artichokes

Recipe for Pan Fried Pheasant:

Print Recipe

No ratings yet

Pan Fried Pheasant with Mushrooms, Olives and Artichokes

Pan Fried Pheasant with Mushrooms, Olives and Artichokes is a tasty dairy free and gluten free main meal packed full of flavor

Prep Time15

Cook Time30

Total Time45

Course: Main Meal

Servings: servings

Calories: 461kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

¾ cup gluten free flour
Salt to taste
¼ tsp ground black pepper
2 pheasants rinsed, patter dry, and cut into pieces
2 Tbsp olive oil
1 onion sliced into rings
1 cup sliced crimini mushrooms
1 cup sliced artichoke hearts
1 Tbsp chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced kalamata olives

Instructions

Place the gluten free flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Shake any excess flour off of the pheasant pieces, and place them in the hot oil.
Cook until the pheasant is brown on both sides, about 3 minutes per side.
Place the pheasant on a plate, reserving the oil in the skillet. Add more oil if necessary.
Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms, artichoke hearts and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
Pour the wine into the skillet and bring to a boil.
Boil for 5 minutes, then pour in the chicken broth and return to a boil, and sprinkle with sliced black olives.
Put the pheasant pieces back into the skillet, and continue cooking until the pheasant is cooked through, about 15 minutes.
Place pheasant with mushrooms, olives and artichokes on plates and serve.