Braised Pheasant with Wild Mushrooms and Onions

Recipe for Olga's Original Braised Pheasant with Wild Mushrooms and OnionsIngredients:1. Two 1.5-lb. pheasants, each cut into 6 pieces2. Sea salt and freshly ground black pepper, to taste3.  3 tablespoons ghee, plus more if needed4. 1 large yellow onion, finely chopped5. 3-4 cloves garlic, minced6. 1 cup dry white wine7. 1 bunch thyme, tied with string8. 2-2 1/2 cups chicken stock, plus more if needed9. 1 lb. wild mushrooms, such as chanterelle, roughly chopped10. 1 bag frozen pearl onionsDirections:1. Heat oven to 300° F. Spread pheasant on paper towels to dry for 20-30 minutes before browning.2. In a large Dutch oven, heat 3 tablespoons ghee over medium-high heat until shimmering hot. Season pheasant with salt and pepper and, working in batches, brown it well, about 5-6 minutes per side; transfer to a plate. Add more ghee if pan gets too dry.3. Return pan to medium heat, then add onion, season with a pinch of salt and pepper, and cook until softened, about 5-6 minutes. Stir in garlic and cook until fragrant, 1-2 minutes.4. Add wine and thyme to pan, increase heat to high, and reduce wine by half, about 5-8 minutes.5. Return pheasant to pan with any accumulated juices and add enough chicken stock to cover meat by two-thirds. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes.6. Add mushrooms and onions, cover, and transfer to oven. Cook until meat is cooked through and tender, about 35-40 minutes.