Best 5 Pheasant In Wine Sauce Recipes
Pheasant is a game bird known for its distinctive flavor and tenderness. Pheasant in wine sauce is a classic French dish that combines the rich, earthy taste of pheasant with the robust and fruity flavors of wine, creating a dish that is both elegant and flavorful. This article explores several variations of pheasant in wine sauce, guiding you through the process of selecting the best wine, preparing the pheasant, and creating a delicious and impressive meal. From simple stews to sophisticated braises, discover the perfect pheasant in wine sauce recipe to tantalize your taste buds and impress your dinner guests.
Here are our top 5 tried and tested recipes!
PHEASANT WITH MUSHROOMS IN WINE SAUCE RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 8
Steps:
- Saute pheasants in butter 10 minutes. Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet. Add wine, lemon juice, onions, salt and pepper. Cover and simmer 1 hour or until tender. Yield: Serves 6. Note: If oven is used, bake at 375 degrees for about 2 hours.
BAKED PHEASANT IN WINE SAUCE
This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.
Provided by Shirley Spillman
Categories Pheasant
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Roll cut-up bird pieces in flour and brown in hot oil.
- Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
- Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
- Pour cooking sherry over bird about the last hour of cooking.
PHEASANT IN WINE SAUCE
The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.
Provided by Sandaidh
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter or margarine in a heat-proof Dutch oven.
- When hot, sauté the pheasant gently all over until it's golden brown.
- Remove the bird.
- Add flour, stock and wine, blend smoothly.
- Bring to a boil and add seasoning.
- Return bird to the Dutch oven and cover.
- Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9
PHEASANT WITH CABERNET SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 40m
Yield Eight servings
Number Of Ingredients 17
Steps:
- Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
- Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
- Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 0 grams
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
Tips:
- Choose the right pheasant: Select a young, plump pheasant with smooth, unblemished skin.
- Prepare the pheasant properly: Pluck and gut the pheasant, then rinse it inside and out with cold water. Pat it dry with paper towels.
- Marinate the pheasant: Marinating the pheasant in a mixture of wine, herbs, and spices will help to tenderize it and infuse it with flavor.
- Brown the pheasant: Browning the pheasant in a hot skillet will help to develop its flavor and color.
- Simmer the pheasant in wine sauce: Simmer the pheasant in a flavorful wine sauce until it is cooked through. The sauce should be rich and flavorful, with a hint of sweetness from the wine.
- Serve the pheasant with roasted vegetables or mashed potatoes: Roasted vegetables or mashed potatoes are a classic accompaniment to pheasant in wine sauce.
Conclusion:
Pheasant in wine sauce is a classic French dish that is both elegant and delicious. This dish is perfect for a special occasion, such as a dinner party or a holiday meal. With its tender meat and rich, flavorful sauce, pheasant in wine sauce is sure to impress your guests.
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