Best 2 Creamed Pheasant Recipes
**Creamed Pheasant: A Classic Dish with a Modern Twist**
Creamed pheasant is a delectable dish that combines the rich flavor of pheasant with a creamy, flavorful sauce, creating a culinary masterpiece that is both satisfying and sophisticated. This classic dish has been enjoyed for centuries and continues to be a favorite among food enthusiasts. Our article presents three variations of creamed pheasant recipes that cater to different tastes and preferences, ensuring that every reader finds their perfect match.
**1. Classic Creamed Pheasant:** This recipe stays true to the traditional preparation of creamed pheasant, featuring a velvety sauce made from a combination of butter, flour, and chicken broth. The pheasant is gently cooked in the sauce, infusing it with a deep, savory flavor.
**2. Creamy Mushroom Pheasant:** This variation adds a delightful twist to the classic dish by incorporating mushrooms into the sauce. The earthy flavor of the mushrooms complements the richness of the pheasant, creating a harmonious and flavorful union.
**3. Creamy White Wine Pheasant:** For those who appreciate a touch of elegance, this recipe introduces white wine to the sauce. The wine adds a subtle acidity and depth of flavor that perfectly balances the creaminess of the sauce and the richness of the pheasant.
Each recipe is presented with clear instructions, ensuring that even novice cooks can confidently prepare this delightful dish. Whether you prefer the classic preparation or are looking for a more adventurous culinary experience, our creamed pheasant recipes offer options that will tantalize your taste buds and leave you yearning for more.
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.
CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
Provided by Huskergirl
Categories Pheasant
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
- Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
- Bring to boil and then reduce heat and simmer.
- Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3
Tips:
- To ensure the creamiest texture, use heavy cream instead of milk.
- For a richer flavor, use a combination of chicken and pheasant stock.
- Don't overcook the pheasant, as this will make it tough. Cook it just until it is cooked through.
- If you don't have any cognac, you can substitute dry white wine or chicken broth.
- Serve the creamed pheasant over mashed potatoes, rice, or pasta.
Conclusion:
Creamed pheasant is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, and with a few simple tips, you can create a dish that will impress your guests. So next time you are looking for a new and exciting way to prepare pheasant, give this recipe a try. You won't be disappointed!
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