Baked Pheasant In Wine Sauce Recipes

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ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

BAKED PHEASANT IN GRAVY



Baked Pheasant in Gravy image

Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. -Lou Bishop, Phillips, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup packed brown sugar
6 pheasant or grouse breast halves
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 to 1-1/3 cups water
1 cup chicken broth
1 can (2.8 ounces) french-fried onions
Mashed potatoes or hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

Nutrition Facts : Calories 1221 calories, Fat 40g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 997mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 168g protein.

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES



Slow Cooker Pheasant with Mushrooms and Olives image

Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

Provided by MBETHCOOKS

Categories     100+ Everyday Cooking Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

Steps:

  • Place the 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 into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms 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. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
  • Cover, and cook on High for 4 hours, or Low for 7 hours.

Nutrition Facts : Calories 642 calories, Carbohydrate 16.5 g, Cholesterol 189.3 mg, Fat 30.7 g, Fiber 1.5 g, Protein 63.3 g, SaturatedFat 8 g, Sodium 413.5 mg, Sugar 1.2 g

BAKED PHEASANT IN WINE SAUCE



Baked Pheasant in Wine Sauce image

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

Provided by Shirley Spillman

Categories     Pheasant

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 pheasant, cleaned and cut up
1 1/2 cups water
1 clove garlic
1 medium-size onion, sliced and separated into rings
1 (4 ounce) can mushroom pieces (can also use buttons)
6 pieces rosemary
1/4 teaspoon dry parsley flakes
2 ounces cooking sherry

Steps:

  • Roll cut-up bird pieces in flour and brown in hot oil.
  • Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
  • Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
  • Pour cooking sherry over bird about the last hour of cooking.

PHEASANT IN WINE SAUCE



Pheasant in Wine Sauce image

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

Provided by Sandaidh

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter or 4 tablespoons margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine
seasoning

Steps:

  • Melt butter or margarine in a heat-proof Dutch oven.
  • When hot, sauté the pheasant gently all over until it's golden brown.
  • Remove the bird.
  • Add flour, stock and wine, blend smoothly.
  • Bring to a boil and add seasoning.
  • Return bird to the Dutch oven and cover.
  • Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE



Breast Of Pheasant With Sour-Cream Sauce image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

4 boneless, skinless pheasant breasts, about 1/3 pound each
Salt and freshly ground pepper to taste
2 teaspoons paprika
2 teaspoons butter
1/2 cup finely chopped onions
2 sprigs fresh thyme or 1/2 teaspoon dried
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup sour cream

Steps:

  • Sprinkle the breasts with salt, pepper and paprika.
  • Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
  • Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 10 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

PHEASANT IN CREAM SAUCE



Pheasant in Cream Sauce image

While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 3-4 servings.

Number Of Ingredients 10

1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) sliced mushrooms, drained
1/2 cup apple cider
1/3 cup chopped onion
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried tarragon
Paprika

Steps:

  • Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

Nutrition Facts :

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