Breast Of Pheasant With Sour Cream 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.

HOW TO COOK PHEASANT IN A SLOW COOKER

Steps:

• Spray the inside of your slow cooker with cooking spray. Get out a slow cooker that's at least 4 quarts (3.8 liters) in size. Spray the inside of the slow cooker with a vegetable oil cooking spray. The cooking spray will prevent the pheasant and vegetables from sticking to the slow cooker.
• Cut 1 onion, 2 carrots, and 2 parsnips. Peel the vegetables and then use a sharp knife to cut the onion into 1/2 in (1.3 cm) slices. Then chop the carrots and parsnips into rough pieces that aren't smaller than 1 1/2 inches (3.8 cm). Cut the parsnips and carrots into pieces that are the same size so they cook evenly.
• Place the vegetables and pheasant into the slow cooker. Spread the sliced onions and chopped carrots and parsnips evenly across the bottom of the greased slow cooker. Then arrange 2 to 3 pounds (0.9 to 1.3 kg) of pheasant on top of the vegetables. You can use pheasant breasts or any pieces of pheasant you have.
• Put the bacon, broth, and sherry into the slow cooker. Lay 4 slices of bacon over the pieces of pheasant so the bacon is in a single layer. Then pour 1⁄4 cup (59 ml) of chicken broth and 1⁄4 cup (59 ml) of sherry over the pheasant and vegetables. If you don't have bacon, you can leave it out of the recipe, but the pheasants won't have a rich, smoky flavor.
• Season the pheasant with salt, pepper, garlic powder, and onion powder. Sprinkle salt and pepper according to your taste over the pheasant and vegetables. You'll also need to scatter 1/4 teaspoon (0.6 g) of garlic powder and 1/4 teaspoon (0.6 g) of onion powder over the mixture.
• Cover and cook the pheasant for 8 to 10 hours on LOW. Turn the slow cooker on and cook the pheasant and vegetables until the pheasant is completely cooked. If you prefer to cook the dish faster, turn your slow cooker to HIGH and cook the pheasant for 3 to 4 hours. If you're cooking whole pheasants, they should reach 180 °F (82 °C) with an instant-read meat thermometer. If you're cooking pieces, they should reach 165 °F (74 °C).
• Serve the pheasant with vegetables. Turn off the slow cooker and serve the hot pheasant with the tender vegetables. Consider serving them with warm, crusty bread, steamed rice, or noodles. Refrigerate the leftover pheasant with vegetables in an airtight container for up to 3 to 4 days.

PHEASANT IN MUSHROOM CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350º F. Prepare the pheasant by washing and patting it dry with paper towels. Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together. Lightly coat the baking dish with cooking spray. Place whole pheasant in baking dish. Pour mushroom sauce over the pheasant and sprinkle pheasant generously with paprika. Bake for 1-1/4 to 1-1/2 hours, or until meat is moist and tender. After 3/4 hour, baste pheasant with mushroom sauce in pan. Serve mushroom sauce as a topping over the slices of meat.

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

PHEASANT WITH MUSHROOM SAUCE

Steps:

• Spread the flour across a plate. Season the pheasant with salt and pepper on both sides, then dredge in flour. Shake away the excess flour and set aside.
• Heat a large sauté pan over medium-high heat. Add 1-2 tbsp. of oil, or enough to coat the bottom of the pan in a thin layer. Use tongs to lay each sage leaf into the oil. Fry leaves for 15-30 seconds per side and remove to a paper towel.
• In the same pan, lay down each pheasant breast to sear. Allow them to cook undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
• Reduce the heat to medium and add 1 tbsp. of butter to the hot pan. When it has melted and begins to foam, add the mushrooms and shallot. Sauté the mushrooms until they are golden brown.
• Deglaze the pan with white wine and chicken stock. Increase the heat and bring to a soft boil. Reduce these liquids in half.
• Pour in the cream and reduce the sauce for another 2-3 minutes. Taste and season with a pinch of nutmeg, salt, and pepper.
• Return the pheasant breasts back to the pan and reduce the heat to low. Cook for an additional minute or until the pheasant is cooked through and is warm. Serve over wild rice with the mushroom-cream sauce and fried sage.

PHEASANT WITH BACON AND SOUR CREAM

Steps:

• Pre-heat the oven to moderate.
• Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.
• Pull the skin back over the breasts, and brush the birds liberally with the melted butter.
• Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.
• Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.
• Pour the sour cream over the birds and season with salt and pepper.
• Cover and cook for 40 to 55 minutes.
• Transfer the birds to a heated serving platter and keep hot.
• Stir the cream into the pan juices, on top of the stove.
• Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.

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.

PHEASANT BAKED WITH CREAM

Steps:

• 1. Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
• 2. Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
• 3. Arrange pheasant on a platter,pour remaining pan juices over,and serve.