Calories : 133
Proteins : 23.57 grams
Fats : 3.64 grams
% Calories from Fats
: 0.25
Cholesterol : 66 mg
Pheasant With Mustard Sauce
From La Tour d'Argent.
·
¼ cup
margarine
·
2
whole pheasants, deboned and cut in half
·
1 cup
sliced shiitake mushrooms
·
1/3
cup chopped shallots and dry white wine (such as chardonnay)
·
2
teaspoons Dijon mustard
·
1
teaspoon country-style Dijon mustard (with seeds)
·
1 cup
pheasant broth or chicken broth
·
¼ cup
whipped cream
·
Salt
and freshly ground black pepper, to taste
In
medium-size skillet, melt margarine over medium heat. Add pheasant and sauté
until light-golden brown. Remove from skillet and place in a shallow baking
dish; bake in a 325-degree oven 5 to 10 minutes while you make the sauce.
In
same skillet in which pheasant was cooked, combine mushrooms and shallots and
sauté 2 minutes. Add wine and let simmer 3 minutes to reduce. Add both styles
of mustard and sauté 2 minutes. Add broth and let simmer 4 minutes to reduce.
Stir in cream and adjust seasoning with salt and pepper.
To
serve, pour some sauce on each of 4 plates; top each with a pheasant half.
Serve with steamed vegetables, such as zucchini, yellow squash, new potatoes
and snow peas. Makes 4 servings.
Baked Pheasant
Clean
pheasant; cut up for frying. Wipe thoroughly; dip in flour and brown in butter
in a frying pan. Place in roaster, sprinkle with salt and pepper. Put enough
sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each
bird. Cover and bake at 350 degrees F. from 1 1/2 to 2 hrs. or until birds are
tender. Make a gravy and cover birds before serving.
Braised Pheasant in Gin and Juniper
Serves
2
·
1
Pheasant (2 to 3 pounds)
·
salt
and freshly ground black pepper to taste
·
6 to
8 slices bacon
·
¼ cup
vegetable oil
·
½ cup
slivered shallots
·
½
teshtmloons juniper berries, crushed
·
2 bay
leaves
·
2/3
cup high-quality gin
·
¼ cup
dry sherry
·
1 cup
chicken stock
·
3
tablespoons minced fresh parsley
·
2
tablespoons butter ( optional)
1.
Season pheasant with salt and pepper and truss cavity closed to help maintain
shape. Completely wrap bird with bacon, and tie with string.
2.
In a deep, heavy-bottomed saucepan, saute bird in oil until golden brown on all
sides. Cover and cook slowly for 35 minutes. Uncover, skim off fat, and cook
until bird is tender and juices run pink when thigh is pierced with a fork, 10
to 15 minutes more.
3.
Remove pheasant to a serving platter and cover with aluminum foil to keep warm.
Skim off fat from pan, and add shallots, juniper berries, and bay leaves. Saute
until shallots are soft but not browned. Add gin and sherry and carefully
ignite. When flame dies out, add stock and reduce quickly over high heat to a
light sauce consistency. Whisk in parsley and butter, if desired.
4.
Remove and discard trussing strings from pheasant. Carve bird into serving
pieces. Pour sauce over and serve immediately.
Thanks to:
American Game Cooking / John Ash & Sid Goldstein
Braised Pheasant
·
1
pheasant, cleaned and quartered
·
1
med. onion, cut into pieces
·
2
stalks celery, chopped
·
1 or
more tsp. cornstarch 2 oz. brandy
·
1/2
cup white wine or sherry
·
2/3
tbsp. sweet cream
·
Make
a broth using phesant neck, wings, liver, and back by covering pieces with
water, add onion and celery, and cook until meat can be easily removed from
bones.
Remove
bones and return meat to broth. Thicken with cornstarch. Salt and pepper to
taste. Brush pheasant with butter; place in a skillet and brown, or place in a
pan and brown under broiler.
Add
warm brandy to skillet or pan with pheasant and ignite brandy.
Remove
bird and put in pan just large enough to hold it. Add broth to the pan used to
brown bird and let it simmer 2-3 minutes. Add wine to broth and pour over bird,
nearly covering the meat. If there isn't enough broth, add some chicken broth.
Bake
at 325 degrees F. until bird is tender. Optional: drizzle another 1/2 cup wine
through the sauce. When done, add sweet cream. Place bird on platter and pour
sauce over meat.
Roast Pheasant With Grapes, Pomegranate Seeds, and Tiny Onions
Serves
2 or 3
·
1
pheasant (about 2-1/2 pounds)
·
4
tablespoons butter or margarine
·
10 to
15 small white boiling onions (1-1/2” diameter)
·
1-1/2
to 2 cups seedless green grapes
·
½ to
1 cup pomegranate seeds (optional)
·
½
teaspoon cornstarch
·
1/3
cup sour cream
·
½ cup
beef broth
·
2 tablespoons
brandy
·
1/8
teaspoon dried tarragon
1.
Remove pheasant neck and giblets; reserve for other uses. Rinse bird inside and
out and pat dry.
2.
Melt 1 tablespoons of the butter in a wide frying pan over medium-high heat.
Add pheasant; cook, turning, until browned on all sides.
3.
Place pheasant, breast up, on a rack in a shallow roasting pan. Roast in a
450°F oven until bird tests done (about 25 minutes-when a slash cut in thickest
portion of breast looks moist but not wet; meat will be white with touch of
pink at the bone). After you put the bird in the oven, melt remaining 2
tablespoons butter in frying pan over medium heat. Add onions and cook, turning
frequently, until golden. Add water; cover and cook until onions are just
tender when pierced and liquid as evaporated (about 20 minutes). Add grapes and
pomegranate seeds; stir until warmed.
4.
Remove pheasant to a platter, arrange onions and fruit alongside and keep warm.
5.
Stir together cornstarch and sour cream; add to roasting pan juices with broth,
brandy, and tarragon. Boil over high heat, stirring constantly, until sauce is
reduced to ½ cup. Pour into a serving bowl to be spooned over individual
servings.
Roast Pheasant with Orange Sauce
Serves
6 to 8
·
2
pheasants (2 to 2-1/2 pounds each)
·
1
small orange, rinsed
·
2
tablespoons butter or margarine
·
salt
·
orange
sauce (ingredients and recipe below)
1.
Make orange sauce: With a vegetable peeler, cut orange part of skin from 2
large oranges. Cut peel in thin slivers and put in a 3- to 4-quart pan. Cover
peel generously with water and bring to a boil over high heat. Drain peel and
add to pan 1 cup orange juice, ½ cup orange-flavor liqueur, and 3 tablespoons
sugar. Boil on high heat, uncovered, until liquid is almost gone, 10 to 15
minutes; watch carefully as liquid reduces to avoid scorning. Spoon out and set
aside 2 tablespoons peel. To pan, add another ½ cup orange juice, 2 tablespoons
Dijon mustard, 1 tablespoon currant or raspberry jelly, and 1 tablespoon
brandy. Stir over medium heat until jelly melts.
2.
Remove any giblets and pheasants necks for other uses. Pull off and discard any
fat lumps form pheasants. Rinse birds inside and out; pat dry. Cut orange in ½
; put 1 piece in the body cavity of each bird. With small skewers, secure skin
over body cavity to cover and pin neck skin to back.
3.
Lay pheasants, breast down, or a rack in a roasting pan. Put 1 cup water in
pan. Roast birds in a 450°F oven for 15 minutes. Turn birds over, brush with
orange sauce, and roast until a thermometer inserted in the thickest part of
the breast to the bone registers 135°F and meat at breastbone looks moist but
not soft and wet ( cut from shoulder joint to breastbone to test), about 15
minutes longer.
4.
Tilt birds to drain juices into pan, then set them on a platter and let stand
at least 10 minutes before serving. Meanwhile, skim and discard fat from
drippings; add drippings to orange sauce and boil, uncovered, over high heat
until reduced to 1 cup.
5.
Melt butter in a 10 to 12-inch frying pan over high heat. Scatter orange peel
reserved from sauce on a top of pheasants. Accompany with orange sauce; add
salt to taste.
Brandy and Cream Pheasant
·
2
pheasants, cleaned
·
4
slices bacon
·
2
green onions, sliced
·
1
clove garlic, minced
·
3
tbsp. butter
·
1/3
cup brandy
·
1 1/2
cups chicken broth
·
3/4
tsp. salt
·
1/4
tsp. pepper
·
1 1/2
cups cream
·
3
tbsp. horseradish
Cover
each pheasant with 2 slices bacon and truss, keeping the bacon in place. Brown
onions, garlic, and pheasants in butter in skillet. Remove to broiler pan and
pour in the pan juices. Pour brandy over pheasant and ignite. Add chicken
broth, salt, and pepper. Bake 35-45 minutes at 375 degrees F. until tender,
basting frequently. Stir cream and horseradish into pan juices. Bake 15 minutes
longer and serve with cream sauce.
Pheasant Scallopini
·
2
pheasant breasts
·
2 eggs,
beaten
·
Salt
·
Pepper
·
1 1/2
cups fine breadcrumbs
·
1/4
lb. butter or margarine
·
1
lemon
Remove
breasts from pheasant; skin and slice each breast into 4 1/2-inch thick pieces.
Place each slice between double folds of waxed paper and gently flatten with
wooden mallet or side of meat cleaver.
Season
beaten eggs liberally with salt and pepper; dip each meat slice into eggs and
then roll in breadcrumbs. Don't use too much egg or you'll overwhelm flavor of
pheasant. Separate each layer of meat with waxed paper and place in
refrigerator for 2 hours.
Melt
butter; sauté chilled slices of meat 1 minute on each side. Do not overcook.
Meat should be golden and juicy. Serve with or without lemon juice squeezed
over meat.
Hunters Delight Pheasant
·
2
pheasants
·
Salt
·
Pepper
·
6 oz.
butter
·
2
tbsp. peanut oil
·
1 oz.
brandy
·
1
med. onion, julienned
·
4 to
8 med. mushrooms, julienned
·
2 bay
leaves
·
Pinch
or two of thyme
·
Pinch
of caraway seeds
·
1 cup
white wine (Sauterne preferred)
·
1 to
1 1/2 cups half and half
·
2
cups sour cream
·
Dash
Worcestershire sauce
·
Juice
of 1/2 lemon
·
Wild
rice
Disjoint
pheasant and split breast in half. Lightly season with salt and pepper and
place in heavy skillet or deep pot. Brown on all sides in butter and peanut
oil. Remove meat from skillet. Stir and add wine and half and half. Blend and
simmer another 15 minutes.
Remove
from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and
lemon juice and blend well. Place pheasant pieces and juices into sauce, return
heat to low and simmer 1 hour.
Serve
pheasant pieces with adequate sauce over rice, noodles, or dumplings.
Deep Dish Pheasant Pie
·
2-3
cups cooked, cubed pheasant
·
1
10-oz. pkg. frozen peas and carrots
·
1 sm.
onion, chopped
·
1
4-oz. can mushrooms, drained
·
1/4
cup butter or margarine
·
1/3
cup flour
·
1/2
tsp. salt
·
1/4
tsp. sage
·
1/8
tsp. pepper
·
1 1/2
cups water
·
3/4
cup milk
·
1
chicken bouillon cube
·
Pimento
(optional)
·
Parsley
(optional)
·
Pastry
for double crust pie
Sauté
onion and mushrooms in butter in large skillet. Stir in flour, salt, sage, and
pepper. Add water, milk, and chicken bouillon cube. Cook and stir until mixture
begins to thicken. Add frozen vegetables, pheasant, pimento, and parsley. Heat
until mixture is quite thick and bubbly.
Place
half of pie pastry into large deep dish pie plate and turn the hot mixture into
dish. Place other half of pastry over top; flute edges; cut slits in top for
team to escape. Bake 20-30 minutes at 400 degrees F. or until crust is golden
brown.
Smothered Pheasant
·
1
pheasant, boned and cut into bite size chunks
·
Pancake
flour or flour
·
Butter
or margarine
·
1/2
cup onions, diced
·
2
cups carrots, diced
·
1/2
cup celery, diced
·
3
cups water
Dust
pheasant chunks with flour and brown in butter in skillet. Add water and
vegetables and simmer until tender. If necessary, add more water so it can make
its own gravy. Serve over mashed potatoes or rice.