BAKED PHEASANT IN GRAVY
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
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.
BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY
Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.
Provided by seapard
Categories Pheasant
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge pheasant pieces in seasoned flour.
- Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
- Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
- Add onions to mushrooms, cooking for three or four minutes until tender.
- Add 2 tbsp of reserved seasoned flour. Stir well.
- Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
- Reduce heat to low; cover and simmer 1 hour.
- Serve with mashed potatoes or egg noodles.
Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7
PHEASANT IN GRAVY
Baked wild bird is really moist cooked in gravy, we like it with cooked rice spooning the gravy over the Rice or Mashed potatoes. I have another recipe here in the scraps some where, it uses a lot more ingredients but better. I will post it asap, but I think it is in the shed for the winter with my Italian recipes.
Provided by Cheri B
Categories Quail
Time 1h30m
Yield 6 breast pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
- Tear of the top third, of the brown paper bag you got the wine out of.
- You might as well pour a glass of the wine now, before your hands get flour on them.
- Place flour, salt & pepper in the brown paper bag, close top & shake.
- Add breast one at a time shake, and place in pan repeat until done.
- Brown breast on both sides.
- Take sip of Wine & Turn oven on to 350.
- Placed breast into a greased oven proof dish to make single layer.
- Add onions to pan & cook until translucent, sprinkle on breast.
- Sip Wine, In a different bowl mix up soup, water and chicken broth.
- Bake uncovered for 45-50 minute
- I have added poutry seasong to this.
- If no Garlic Cream of Mushroom just use regular C.of Mushroom.
- I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
- I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
- For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
- Cook until breast juices run clear.
- prep time includes browning meat & onions.
Nutrition Facts : Calories 1666.3, Fat 88.6, SaturatedFat 26.6, Cholesterol 583.3, Sodium 1022.4, Carbohydrate 19.1, Fiber 0.8, Sugar 1.1, Protein 185.1
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