Pheasant with Parmesan Mushroom Cream Sauce

This creamy Alfredo sauce paired with whole earthy mushrooms works great for most upland game.

• 3 tablespoons Ducks Unlimited® Poultry & Game Seasoning & Rub
• 1 ½ cups flour
• 2 pheasants, quartered, with skin intact
• 3 tablespoons olive oil
• 2 tablespoons butter
• ½ cup finely diced onion
• 3 cloves garlic, minced
• ¾ cup chicken broth
• ½ cup heavy whipping cream
• 3 cups whole small button mushrooms, stems removed
• ½ cup shredded Parmesan cheese

In large resealable plastic bag, combine Poultry & Game Seasoning & Rub with flour. Add pheasant and shake to coat evenly. In large nonstick skillet, heat olive oil and butter over medium-high heat. Add pheasant and brown evenly on all sides. Transfer browned pheasant to a plate and carefully discard oil from skillet. Reheat skillet over medium-high heat. Add onion, garlic and chicken broth. Cook until onion is translucent; about 5 minutes. Add browned pheasant, cover and cook for 10 minutes. Remove cover and stir in cream and mushrooms. Reduce heat to medium and cook for an additional 10 minutes. Continue cooking until pheasant pieces are no longer pink inside, juices run clear when cut and sauce is thickened. Remove pheasant from pan and arrange on platter. Stir cheese into sauce until melted. Spoon sauce and mushrooms over pheasant.
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Makes 4 servings. Prep. Time: 10 minutes Cook Time: 35 minutes