BAKED PHEASANT IN GRAVY
Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. -Lou Bishop, Phillips, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.
Nutrition Facts : Calories 1221 calories, Fat 40g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 997mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 168g protein.
BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY
Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.
Provided by seapard
Categories Pheasant
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dredge pheasant pieces in seasoned flour.
- Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
- Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
- Add onions to mushrooms, cooking for three or four minutes until tender.
- Add 2 tbsp of reserved seasoned flour. Stir well.
- Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
- Reduce heat to low; cover and simmer 1 hour.
- Serve with mashed potatoes or egg noodles.
Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7
PHEASANT IN MUSHROOM SAUCE
Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
- Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg
BRAISED PHEASANT
A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pheasant thoroughly.
- Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
- Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
- Baste frequently with sauce in pan.
SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories 100+ Everyday Cooking Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
- Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
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- In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
- Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
- Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
- Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.
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