Pheasant In Sharp 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.
25 BEST WAYS TO COOK PHEASANT
Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pheasant recipe in 30 minutes or less!
Nutrition Facts :
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.
PHEASANT IN CREAM SAUCE
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
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 :
PHEASANT IN ORANGE SAUCE
I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!
Provided by Monica in PA
Categories Pheasant
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
- Add more butter if needed.
- Mix water and bouillon and pour over pheasant.
- Lower heat and cover and simmer for thirty minutes until tender.
- Add water if needed and turn meat several times.
- Combine remaining ingredients.
- Let liquid on pheasant cook away and then baste orange sauce over the meat.
- Simmer uncovered and baste frequently for 10-15 minutes.
- Serves 2. Great served with rice.
PHEASANT WITH CABERNET SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 40m
Yield Eight servings
Number Of Ingredients 17
Steps:
- Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
- Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
- Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 0 grams
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