Pheasant In Mustard Sauce Recipes
PHEASANT IN MUSTARD SAUCE
Until I met my husband, an avid hunter, I'd never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 47g protein.
MUSTARDY PHEASANT BREASTS
More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.
Provided by lindseylcw
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
- Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
- Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
PHEASANT IN SHARP SAUCE
Make and share this Pheasant in Sharp Sauce recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first butter with the oil in a heavy, lidded pan.
- Brown the pheasants on all sides.
- Season lightly with the salt and black pepper.
- Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
- Cover and cook gently for 50-60 minutes, until tender.
- Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
- Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
- Stir in the sherry and adjust the seasoning.
- Simmer for 2 minutes, then spoon over the pheasants and serve.
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
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