Description

This pan-seared pheasant with creamy dijon mustard sauce offers rich flavors, simple preparation, and is perfect for a quick dinner or special occasion. Enjoy tender pheasant cooked to perfection, enveloped in a deliciously creamy sauce for a comforting meal.

Ingredients

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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)

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Instructions

Take the pheasant out of the fridge about 30 minutes before cooking to bring it to room temperature.
Season both sides of the pheasant breasts with salt and pepper, and then dredge each piece in flour, shaking off the excess flour.
In a large skillet, melt the butter and olive oil over medium-high heat. Add the pheasant and cook for about 3-4 minutes on each side until browned and cooked to an internal temperature of 155°F. Remove the cooked pheasant and place it on a clean plate while preparing the sauce.
Return the skillet to medium heat and add minced garlic. Cook for 30-60 seconds until fragrant, adding more butter if needed.
Pour in the white wine and then the chicken broth, scraping up the browned bits on the bottom. Let simmer for about 5 minutes, reducing the liquid by half.
Whisk in the heavy cream, dijon mustard, salt, and pepper into the skillet.
Put the pheasant back into the skillet and let it simmer in the sauce for 2-3 minutes until slightly thickened. If desired, thin the sauce with more chicken broth. Garnish with fresh parsley or thyme if using.
Serve the pheasant over mashed potatoes with crusty bread on the side to soak up the sauce.

Notes

Letting the pheasant come to room temperature aids in even cooking.
Adjust the dijon mustard to your preference for a milder or stronger flavor.
Pair this dish with seasonal vegetables or a salad for a complete meal.

Nutrition

Serving Size: 1 pheasant breast
Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 35g
Cholesterol: 135mg