Pheasant In Mushroom Cream Sauce Recipes

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.

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.

CREAMY PHEASANT OVER NOODLES

Steps:

• Bone pheasant and dice into bite-sized chunks.
• Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
• Mix together mushroom soup, worcestershire sauce and milk until smooth.
• Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
• While pheasant is cooking boil noodles til done, drain and keep warm.
• Serve pheasant over hot noodles.

PHEASANT IN MUSHROOM CREAM SAUCE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
• 3. Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
• 4. After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
• 5. Serve with wild rice.