Description
This Pan-Seared Pheasant with Creamy Dijon Mustard Sauce is a delightful dish packed with flavor. Perfect for a quick dinner or a comforting meal, it features tender pheasant, a rich creamy sauce, and simple ingredients that make it a go-to for easy cooking.
Ingredients
Scale
- 4 pheasant breasts skinless
- Salt to taste
- pepper to taste
- ¼ cup all purpose flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons dijon mustard or to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley or fresh thyme (optional garnish)
Instructions
- Take pheasant out of the fridge 30 minutes before cooking to bring to room temperature.
- Season both sides of the pheasant breasts with salt and pepper, then dredge in flour and shake off the excess.
- Heat butter and olive oil in a skillet over medium-high heat. Add pheasant and cook for 3-4 minutes per side until browned and reaches an internal temperature of 155°F. Transfer to a plate.
- In the same skillet, cook minced garlic for 30-60 seconds until fragrant. If necessary, add another tablespoon of butter.
- Pour in white wine and chicken broth, scraping the bottom of the skillet. Let simmer until reduced by half, about 5 minutes. Whisk in heavy cream, dijon mustard, salt, and pepper.
- Return pheasant to the skillet and simmer for 2-3 minutes until sauce thickens. Add more chicken broth if the sauce is too thick.
- Serve pheasant sauce over mashed potatoes and enjoy with crusty bread.
Notes
For best results, let the pheasant rest at room temperature before cooking.
Feel free to adjust the amount of dijon mustard to your taste preference.
Garnish with herbs like parsley or thyme for added flavor.
Nutrition
- Serving Size: 1 pheasant breast with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 145mg