PHEASANT WITH MUSHROOM SAUCE
Many upland hunters grew up cooking pheasant with a can of cream of mushroom soup. This recipe is the scratch version of that nostalgic dish. It's worth the time and effort to use fresh ingredients; they produce a much more flavorful sauce than the canned variety. It's perfect served over a bed of...
Provided by Danielle Prewett
Categories Main
Yield 4
Number Of Ingredients 12
Steps:
- Spread the flour across a plate. Season the pheasant with salt and pepper on both sides, then dredge in flour. Shake away the excess flour and set aside.
- Heat a large sauté pan over medium-high heat. Add 1-2 tbsp. of oil, or enough to coat the bottom of the pan in a thin layer. Use tongs to lay each sage leaf into the oil. Fry leaves for 15-30 seconds per side and remove to a paper towel.
- In the same pan, lay down each pheasant breast to sear. Allow them to cook undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
- Reduce the heat to medium and add 1 tbsp. of butter to the hot pan. When it has melted and begins to foam, add the mushrooms and shallot. Sauté the mushrooms until they are golden brown.
- Deglaze the pan with white wine and chicken stock. Increase the heat and bring to a soft boil. Reduce these liquids in half.
- Pour in the cream and reduce the sauce for another 2-3 minutes. Taste and season with a pinch of nutmeg, salt, and pepper.
- Return the pheasant breasts back to the pan and reduce the heat to low. Cook for an additional minute or until the pheasant is cooked through and is warm. Serve over wild rice with the mushroom-cream sauce and fried sage.
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 :
BREAST OF PHEASANT WITH SOUR-CREAM SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
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
CREAMY PHEASANT OVER NOODLES
This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!
Provided by sklhczech
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bone pheasant and dice into bite-sized chunks.
- Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
- Mix together mushroom soup, worcestershire sauce and milk until smooth.
- Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
- While pheasant is cooking boil noodles til done, drain and keep warm.
- Serve pheasant over hot noodles.
Nutrition Facts : Calories 1120.6, Fat 70.5, SaturatedFat 28.4, Cholesterol 351.4, Sodium 1602.3, Carbohydrate 21.4, Fiber 0.9, Sugar 7.1, Protein 97.7
CREAMED PHEASANT
Make and share this Creamed Pheasant recipe from Food.com.
Provided by Charlotte J
Categories Pheasant
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry pheasant in oil until brown.
- Take out of pan.
- To pan add flour and bouillon dissolved in 1/2 cup water.
- Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
- Add pheasant and bake at 350° until pheasant is tender.
SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES
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
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
PHEASANT IN MUSHROOM SAUCE
Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
- Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg
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- Combine kosher salt, pepper and flour in a large plastic resealable bag. Add pheasant pieces and shake to coat evenly. Heat olive oil and butter in a large skillet over medium-high heat. Add pheasant pieces and brown evenly on all sides. Transfer browned pheasant to a plate and carefully discard oil from skillet.
- Reheat skillet (less oil) over medium-high heat. Add onion, garlic, chicken broth and wine. Cook until onions are translucent, about five minutes. Add browned pheasant, cover and cook for 10 minutes. Remove cover and stir in heavy cream and add mushrooms. Reduce heat to medium and cook for 10 minutes more. Cook until pheasant pieces are done and sauce is thickened. Season sauce with additional kosher salt and pepper.
- Remove pheasant pieces and arrange on plates. Stir cheese into pan until melted. Spoon mushrooms and sauce over pheasant pieces.
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