Best 2 Creamed Pheasant Recipes
Creamed pheasant is a classic dish that has been enjoyed for centuries. It is a flavorful and elegant dish that is perfect for a special occasion. Pheasant is a game bird with a delicate flavor that pairs well with a variety of sauces. Creamed pheasant is typically made with a creamy sauce made from butter, flour, and milk. The pheasant is cooked in the sauce until tender and then served over rice or noodles. There are many variations on the creamed pheasant recipe, so you can find one that suits your taste. Whether you are a novice cook or a seasoned chef, you're sure find a recipe that you will enjoy making for you and your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMED PHEASANT
Make and share this Creamed Pheasant recipe from Food.com.
Provided by Charlotte J
Categories Pheasant
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry pheasant in oil until brown.
- Take out of pan.
- To pan add flour and bouillon dissolved in 1/2 cup water.
- Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
- Add pheasant and bake at 350° until pheasant is tender.
CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
Provided by Huskergirl
Categories Pheasant
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
- Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
- Bring to boil and then reduce heat and simmer.
- Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3
Tips:
- Choose a pheasant that is fresh and plump, with no signs of bruising or damage.
- Before cooking, remove any excess fat from the pheasant and season it with salt and pepper.
- To prevent the pheasant from drying out, cook it over low heat or in a covered dish.
- Pheasant can be cooked whole or in pieces. If cooking it whole, truss the pheasant before roasting.
- When cooking pheasant breasts, sear them in a hot pan over medium-high heat for a few minutes per side before reducing the heat and continuing to cook until they are cooked through.
- Pheasant can also be cooked in a slow cooker. Add the pheasant, vegetables, and seasonings to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- To make a creamy pheasant sauce, whisk together some cream, flour, and seasonings and then add it to the cooked pheasant. Simmer until the sauce has thickened.
- Serve pheasant with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Pheasant is a delicious and versatile bird that can be cooked in a variety of ways. Whether you roast it, grill it, or braise it, pheasant is sure to please everyone at your table. So next time you're looking for a new and exciting protein to try, give pheasant a try.
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