Description
Pheasant with Mushrooms brings wild game and earthy forest flavors right to your dinner table. Tender roasted meat mingles with rich mushroom sauce, creating a rustic meal that feels like a woodland adventure on your plate.
Ingredients
Scale
Primary Proteins:
- 2 pheasant breasts
Primary Fats and Cooking Liquids:
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chicken stock
- ½ cup cream
Supporting Ingredients:
- 1 medium onion
- 2 garlic cloves
- 8 ounces mushrooms
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried thyme
- Salt
- Black pepper
- Fresh parsley
Instructions
- Pat the 2 pheasant breasts completely dry using paper towels. Generously sprinkle 1 teaspoon salt and 12 teaspoon black pepper across both surfaces.
- Warm 2 tablespoons olive oil in a heavy skillet over medium-high heat at 375°F. Carefully place seasoned pheasant into hot pan, searing for exactly 3 minutes on each side until golden brown.
- Transfer seared pheasant to a clean plate. Reduce heat to medium and add chopped onion to same skillet. Sauté for 4 minutes until translucent.
- Crush 2 garlic cloves and add to pan with 8 ounces sliced mushrooms. Cook for 5-6 minutes, stirring occasionally until mushrooms release their moisture and begin browning.
- Pour 12 cup chicken stock into skillet, using wooden spoon to scrape any browned bits from pan bottom. If desired, stir in 12 cup cream for richer sauce.
- Sprinkle 1 teaspoon fresh thyme leaves into liquid. Season sauce with additional pinch of salt and pepper to taste.
- Gently return pheasant to skillet, nestling meat into sauce. Reduce heat to low, cover, and simmer for 18 minutes until pheasant reaches 165°F internal temperature.
- Remove lid and let sauce reduce for 2 additional minutes. Garnish with 2 tablespoons freshly chopped parsley before serving immediately.
Notes
- Check pheasant freshness by ensuring meat is firm and has no off-putting smell before cooking.
- Pat the meat completely dry to get a perfect golden sear that locks in delicious flavors.
- Choose fresh mushrooms like cremini or wild porcini for deeper, richer taste in the sauce.
- Lower the heat when simmering to prevent cream from separating and keep the meat tender and juicy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 335 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg