Best 3 Mustardy Pheasant Breasts Recipes
Pheasant breasts are a lean and flavorful protein that can be cooked in a variety of ways. This article features three delicious recipes for cooking pheasant breasts: a classic Mustard Pheasant Breasts dish, a rich Pheasant Breasts with Creamy Mushroom Sauce, and an aromatic Pheasant Breasts with Wild Rice Pilaf.
The Mustard Pheasant Breasts recipe is a simple yet elegant dish that showcases the natural flavor of the pheasant. The pheasant breasts are seared until golden brown and then finished in a creamy mustard sauce. The Pheasant Breasts with Creamy Mushroom Sauce recipe is a more decadent dish that pairs the pheasant breasts with a rich and savory mushroom sauce. The pheasant breasts are cooked in butter until tender and then simmered in a creamy sauce made with mushrooms, onions, and garlic. The Pheasant Breasts with Wild Rice Pilaf recipe is a hearty and flavorful dish that combines pheasant breasts with wild rice, vegetables, and herbs. The pheasant breasts are roasted until cooked through and then served over a bed of wild rice pilaf.
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.
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
BAKED PHEASANT IN WINE SAUCE
This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.
Provided by Shirley Spillman
Categories Pheasant
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Roll cut-up bird pieces in flour and brown in hot oil.
- Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
- Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
- Pour cooking sherry over bird about the last hour of cooking.
Tips:
- To ensure the mustardy flavor permeates the pheasant breasts, marinate them for at least 30 minutes, up to overnight.
- For a crispier coating, double-coat the pheasant breasts in the seasoned flour mixture.
- Use a heavy-bottomed skillet to prevent the butter from burning and to ensure even cooking of the pheasant breasts.
- Cook the pheasant breasts over medium heat to prevent them from drying out.
- Serve the pheasant breasts immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
This recipe for Mustardy Pheasant Breasts is a delicious and easy way to enjoy this game bird. The mustard marinade infuses the pheasant breasts with flavor, while the crispy coating adds a delightful texture. Serve with your favorite sides for a complete meal that is sure to impress your family and friends.
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