Best 9 Pheasant In Sharp Sauce Recipes

PHEASANT IN MUSTARD SAUCE

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.

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE

Steps:

• To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

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.

EMERIL'S FAVORITE ROAST PHEASANT

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PHEASANT IN SHARP SAUCE

Steps:

• Melt the first butter with the oil in a heavy, lidded pan.
• Brown the pheasants on all sides.
• Season lightly with the salt and black pepper.
• Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
• Cover and cook gently for 50-60 minutes, until tender.
• Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
• Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
• Stir in the sherry and adjust the seasoning.
• Simmer for 2 minutes, then spoon over the pheasants and serve.

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.

STUFFED PHEASANT BREASTS WITH WILD-MUSHROOM SAUCE

Steps:

• Separate legs and thighs from each bird. Remove and reserve skin, then cut meat away from the bones, being careful to remove small bones and gristle. Set aside.
• Skin, then bone the breasts. The procedure is exactly the same as for a chicken: With the bird lying on its back, use a sharp knife to make a deep incision just beside the breast bone. Then pull the meat - called the supreme - away from the carcass. Repeat the procedure for the other breast, and for remaining pheasant. On the inner side of each breast there will be a small fillet. Remove the stringy nerve from each of them. Using a broad knife blade, pound the small fillets slightly to flatten and set aside.
• Cut deep pockets into each of the supremes for stuffing, taking care not to pierce all the way through. Set aside.
• Use skin, carcass, heart, gizzard and wings to prepare a stock, as one would prepare chicken stock.
• Rinse caul fat under cold water for several minutes, then drain well.
• Prepare the stuffing. Put dark meat from legs and thighs through a meat grinder, or grind in a food processor. Add egg whites, season with salt, pepper and paprika, and pass through a fine mesh sieve, using a stiff plastic scraper, or, if available, use the fine mesh sieve attachment of an electric mixer. Combine meat and egg mixture with the creme fraiche in a mixing bowl and whip with an electric beater for several minutes, or until the mixture is very elastic.
• Saute pheasant livers in butter for about two minutes.
• Open each supreme, carefully add stuffing and in the center of each place half of a sauteed liver. Close supremes so that no stuffing seeps out, and cover the opening with the flattened fillets from Step 2. Wrap each stuffed supreme in a single layer of caul fat. This can be done several hours ahead, then refrigerated. Remove pheasant from the refrigerator about 30 minutes before cooking.
• Preheat oven to 350 degrees.
• Salt and pepper each supreme, then brown on both sides in butter. Place su-premes in a shallow, buttered pan, cover with foil and bake for 30 minutes. While pheasant is cooking, prepare sauce and figs.
• To serve, cut each packet on the bias into five or six thin slices, arrange on warm plates and serve with shallot and wildmushroom sauce. The caul fat should have cooked away, and so need not be removed for serving.

PHEASANT IN WINE SAUCE

Steps:

• Melt butter or margarine in a heat-proof Dutch oven.
• When hot, sauté the pheasant gently all over until it's golden brown.
• Remove the bird.
• Add flour, stock and wine, blend smoothly.
• Bring to a boil and add seasoning.
• Return bird to the Dutch oven and cover.
• Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.