PHEASANT IN MUSTARD SAUCE
Until I met my husband, an avid hunter, I'd never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 47g protein.
MUSTARDY PHEASANT BREASTS
More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.
Provided by lindseylcw
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
- Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
- Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
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
PHEASANT BREASTS WITH POMEGRANATE GLAZE
Provided by Stuart O'Keeffe
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
- Preheat the oven to 375 degrees F.
- Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
- Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
- Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
- Reheat the glaze.
- Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.
BREAST OF PHEASANT WITH SOUR-CREAM SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
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
STUFFED PHEASANT BREASTS WITH WILD-MUSHROOM SAUCE
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Provided by Patricia Wells
Categories dinner, project, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Separate legs and thighs from each bird. Remove and reserve skin, then cut meat away from the bones, being careful to remove small bones and gristle. Set aside.
- Skin, then bone the breasts. The procedure is exactly the same as for a chicken: With the bird lying on its back, use a sharp knife to make a deep incision just beside the breast bone. Then pull the meat - called the supreme - away from the carcass. Repeat the procedure for the other breast, and for remaining pheasant. On the inner side of each breast there will be a small fillet. Remove the stringy nerve from each of them. Using a broad knife blade, pound the small fillets slightly to flatten and set aside.
- Cut deep pockets into each of the supremes for stuffing, taking care not to pierce all the way through. Set aside.
- Use skin, carcass, heart, gizzard and wings to prepare a stock, as one would prepare chicken stock.
- Rinse caul fat under cold water for several minutes, then drain well.
- Prepare the stuffing. Put dark meat from legs and thighs through a meat grinder, or grind in a food processor. Add egg whites, season with salt, pepper and paprika, and pass through a fine mesh sieve, using a stiff plastic scraper, or, if available, use the fine mesh sieve attachment of an electric mixer. Combine meat and egg mixture with the creme fraiche in a mixing bowl and whip with an electric beater for several minutes, or until the mixture is very elastic.
- Saute pheasant livers in butter for about two minutes.
- Open each supreme, carefully add stuffing and in the center of each place half of a sauteed liver. Close supremes so that no stuffing seeps out, and cover the opening with the flattened fillets from Step 2. Wrap each stuffed supreme in a single layer of caul fat. This can be done several hours ahead, then refrigerated. Remove pheasant from the refrigerator about 30 minutes before cooking.
- Preheat oven to 350 degrees.
- Salt and pepper each supreme, then brown on both sides in butter. Place su-premes in a shallow, buttered pan, cover with foil and bake for 30 minutes. While pheasant is cooking, prepare sauce and figs.
- To serve, cut each packet on the bias into five or six thin slices, arrange on warm plates and serve with shallot and wildmushroom sauce. The caul fat should have cooked away, and so need not be removed for serving.
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