Best 5 Baked Pheasant In Wine Sauce Recipes

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

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.

BAKED PHEASANT IN GRAVY

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.

PHEASANT IN CREAM SAUCE

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.

ROAST PHEASANT

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.

PHEASANT MADEIRA

Steps:

• Preheat oven to 350 degrees.
• Salt and pepper the pheasant pieces, then brown in a Dutch oven over medium-high heat, a few at a time, in the butter. Remove browned pieces and set aside as they are ready.
• Saute onions and mushrooms in drippings until onions turn clear. Place pheasant pieces on top of the vegetables, pour wine over, cover and place in preheated oven. Cook until tender - about 90 minutes (see note). Remove birds to warmed serving platter.
• Place Dutch oven on top of the stove and raise temperature to boiling. Reduce sauce by almost half.
• Beat the egg yolk in a cup. Using a tablespoon, begin spooning hot sauce into egg yolk, stirring all the time, until you have a cupful of hot egg yolk and sauce. (If the egg yolk strings, you have added the hot sauce too fast. You'll have to throw out the cupful and start again.) When you have a well-blended cup of hot egg yolk and sauce, pour it back into the boiling sauce, stirring vigorously. Cook and stir until it thickens like gravy. Place in a gravy boat and serve with the birds.