Best 5 Sauteed Pheasant With Herbs Faisan Saute Aux Herbes Recipes

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Indulge in the exquisite flavors of sauteed pheasant with herbs, a culinary masterpiece that combines the delicate gamey essence of pheasant with an aromatic blend of herbs. Discover how to elevate this dish to new heights with three distinct recipes, each offering a unique flavor profile. The classic French recipe, Faisan sauté aux Herbes, captures the traditional essence of this dish with its combination of shallots, garlic, white wine, and a medley of fresh herbs. For those seeking a more robust flavor, the Pheasant with Port and Juniper Berries recipe tantalizes the taste buds with its rich port wine sauce and the distinct aroma of juniper berries.

And for a touch of Mediterranean flair, explore the Pheasant with Olives and Artichokes recipe, where succulent olives and tender artichokes complement the pheasant's delicate flavor. With detailed instructions and helpful tips, these recipes guide you through the process of preparing and cooking pheasant, ensuring a delectable and memorable dining experience.

Let's cook with our recipes!

SAUTEED PHEASANT WITH HERBS (FAISAN SAUTE AUX HERBES)



Sauteed Pheasant with Herbs (Faisan Saute aux Herbes) image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight)
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
2 whole cloves garlic, peeled
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
3/4 cup dry white wine
3 tablespoons cold butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the pheasant pieces with salt and pepper.
  • Heat the butter in a skillet and add the pieces skin side down. Cook about two or three minutes until skin is golden brown. Turn the pieces and continue cooking about three minutes more.
  • Add the garlic, bay leaf, thyme and wine. Cover and cook 20 minutes or until the pheasant is tender.
  • Transfer the pheasant pieces to a serving dish. Swirl the three tablespoons of cold butter into the pan sauce. Pour and scrape the sauce (including garlic and thyme sprig) over the pheasant and serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 33 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 14 grams, Sodium 681 milligrams, Sugar 0 grams, TransFat 1 gram

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE



Roasted Stuffed Pheasant with Fresh Corn Sauce image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small white onion, finely diced
1 large stalk celery, finely diced
1/2 cup finely crushed plain salted crackers, such as wheat crackers
1 large egg
1 1/2 tablespoons chopped fresh sage
1/3 cup fresh corn kernels, roasted
6 tablespoons chicken stock
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 fresh pheasant (about 2 1/4 pounds)
2 to 3 strips country-style smoked bacon
6 cups fresh corn kernels (6 ears)
1/2 habanero chile, seeds removed
1 tablespoon freshly squeezed lime juice
2 teaspoons salt

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.

PHEASANT



Pheasant image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Provided by Satisfied Kris

Categories     Pheasant

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute pheasants in butter 10 minutes.
  • Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
  • Add wine, lemon juice, onions, salt and pepper.
  • Cover and simmer 1 hour or until tender.
  • NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

PHEASANT IN MUSTARD SAUCE



Pheasant in Mustard Sauce image

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

2 boneless skinless pheasant breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup chicken broth
2 tablespoons lemon juice
3 tablespoons Dijon mustard
3/4 teaspoon dried marjoram
Hot cooked rice

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.

CHICKEN SAUTé FINE HERBES



Chicken Sauté Fine Herbes image

Provided by James Beard

Categories     Chicken     Herb     Poultry     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 10

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
Salt, freshly ground pepper
Tarragon
Chervil
Parsley
Chives
Rosemary
Dill
1 cup white wine (Pouilly Fuissé or White Pinot)

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and ensure that your pheasant is cooked perfectly.
  • Choose Fresh Pheasant: For the best flavor, choose a fresh pheasant that has been properly dressed and cleaned.
  • Brine the Pheasant: Brining the pheasant in a mixture of water, salt, and sugar helps to tenderize the meat and keep it moist during cooking.
  • Use a Cast Iron Skillet: A cast iron skillet is the best choice for sautéing pheasant because it retains heat well and evenly cooks the meat.
  • Seasoning is Key: Don't be afraid to season your pheasant generously with salt and pepper. You can also add other herbs and spices, such as garlic, thyme, and rosemary, to taste.
  • Cook the Pheasant in Batches: If you're cooking a large number of pheasant breasts, cook them in batches to avoid overcrowding the skillet. This will help ensure that each breast is cooked evenly.
  • Monitor the Cooking Time: Pheasant breasts cook quickly, so it's important to monitor the cooking time carefully to prevent overcooking. Pheasant is best cooked to a medium-rare or medium temperature.

Conclusion:

Sautéed pheasant with herbs is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can create a restaurant-quality pheasant dish that will impress your family and friends. Serve the pheasant with a side of roasted vegetables or mashed potatoes for a complete meal.

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