Pheasant In Wine Sauce Recipes

PHEASANT IN WINE SAUCE

Pheasant in Wine Sauce image

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

Provided by Sandaidh

Categories Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine
seasoning

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.

Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Breast Of Pheasant With Sour-Cream Sauce image

Provided by Richard Flaste And Pierre Franey

Categories dinner, one pot, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 boneless, skinless pheasant breasts, about 1/3 pound each
Salt and freshly ground pepper to taste
2 teaspoons paprika
2 teaspoons butter
1/2 cup finely chopped onions
2 sprigs fresh thyme or 1/2 teaspoon dried
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup sour cream

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

PHEASANT IN CREAM SAUCE

Pheasant in Cream Sauce image

While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 3-4 servings.

Number Of Ingredients 10

Ingredients

1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) sliced mushrooms, drained
1/2 cup apple cider
1/3 cup chopped onion
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried tarragon
Paprika

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.

Nutrition Facts :

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