Pheasant With Cabernet Sauce Recipes

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25 BEST WAYS TO COOK PHEASANT



25 Best Ways to Cook Pheasant image

Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Pheasant in Mushroom and Wine Sauce
Garlic and Wine Pheasant
Pressure Cooker Pheasant
Oven-Roasted Pheasant
Pheasant Stew
Pheasant Pot Pie
Pheasant Pasta
Honey-Soy-Glazed Pheasant
Roast Pheasant Masala
Pheasant Sticky Fingers
Green Chili Mac u0026amp; Cheese with Pheasant
Grilled Pheasant Poppers
Pheasant in Mustard Sauce
BBQ Pheasant u0026amp; Gouda Pizza
Pheasant and Apple Casserole
Pheasant Tacos
Pheasant Normandy
Roasted Pheasant, Squash au Gratin and Braised Endive
Green Chili Pheasant
Chicken-Fried Pheasant
Smothered Pheasant
Pan-fried Pheasant with Celeriac and Parsnip Rösti
Pheasant u0026amp; Mushroom Pastry Puff Slice
Pheasant with Cranberry Sauce
Pheasant and Raisin Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pheasant recipe in 30 minutes or less!

Nutrition Facts :

PHEASANT WITH CABERNET SAUCE



Pheasant With Cabernet Sauce image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, one pot, main course

Time 40m

Yield Eight servings

Number Of Ingredients 17

2 tablespoons vegetable oil
2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
1/2 cup finely diced carrots
1/2 cup finely diced celery
16 small white mushrooms
16 small white pearl onions
1 teaspoon finely chopped garlic
6 juniper berries
2 whole cloves
1 tablespoon butter
2 tablespoons flour
2 tablespoons Cognac
4 cups cabernet wine
1 cup fresh or canned chicken broth
1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

Steps:

  • Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
  • Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
  • Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 0 grams

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