Best 5 Pheasant Or Chicken En Creme Recipes
Are you searching for a delectable dish that combines the richness of cream with the tender flavors of pheasant or chicken? Look no further! In this comprehensive guide, we will take you on a culinary journey, exploring the art of cooking pheasant or chicken en crème. Whether you prefer the earthy notes of pheasant or the classic taste of chicken, we have curated a selection of exquisite recipes that will tantalize your taste buds. From simple stovetop preparations to elegant oven-baked creations, discover the secrets to achieving a creamy, flavorful sauce that perfectly complements the succulent meat. So, gather your ingredients, preheat your oven, and embark on a delightful adventure as we delve into the world of pheasant or chicken en crème.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN FRIED PHEASANT
Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!
Provided by KATHYKOEHN
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
- Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 15.3 g, Cholesterol 57.7 mg, Fat 11.6 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 242.6 mg, Sugar 2.9 g
PHEASANT (OR CHICKEN) EN CREME
Make and share this Pheasant (Or Chicken) En Creme recipe from Food.com.
Provided by papergoddess
Categories Pheasant
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place pheasant in a 9x9x2-inch baking dish.
- Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
- Sprinkle generously with paprika.
- Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
- After baking 1 hour, sprinkle with paprika again.
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
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 :
PHEASANT WITH OREGANO CREAM SAUCE
Creamy herbed pheasant - perfect for a flavorful family dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Cut each pheasant in half along backbone and breastbone from tail to neck with kitchen scissors. Mix flour, seasoned salt and pepper in shallow bowl. Coat pheasant generously with flour mixture. Reserve remaining flour mixture.
- Heat oil in 12-inch skillet over medium-high heat. Cook pheasants in oil 3 to 4 minutes on each side or until well browned. Place in ungreased rectangular pan, 13x 9 x 2 inches, or in shallow roasting pan. Top and surround pheasants with mushrooms and carrots.
- Melt butter in 2-quart saucepan over medium heat. Add enough additional flour to remaining flour mixture to make 2 tablespoons. Stir flour mixture into butter. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and oregano. Pour evenly over pheasants.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes, spooning sauce in pan over pheasants once, until pheasants are tender and juice is no longer pink when centers of thickest pieces are cut. Remove pheasants from pan with slotted spoon. Stir sauce until smooth. Serve sauce with pheasants.
Nutrition Facts : Calories 740, Carbohydrate 18 g, Cholesterol 230 mg, Fiber 2 g, Protein 76 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 500 mg
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Choose the right pheasant: If you're using a wild pheasant, make sure it's been properly cleaned and dressed. You can also use a store-bought pheasant, which will be already cleaned and ready to cook.
- Brown the pheasant well: This will help develop flavor and color. Make sure the pheasant is browned on all sides before adding the other ingredients.
- Use a good quality cream: The cream is one of the key ingredients in this dish, so make sure you use a good quality one. Heavy cream or crème fraîche will work well.
- Don't overcook the pheasant: Pheasant is a delicate meat, so it's important not to overcook it. Cook the pheasant until it is just cooked through, or the meat will become dry and tough.
- Serve immediately: This dish is best served immediately after it's made. The pheasant will be at its most tender and flavorful when it's hot off the stove.
Conclusion:
Pheasant or chicken en crème is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pheasant is browned and then simmered in a creamy sauce, resulting in a tender and flavorful dish. This dish can be served with a variety of side dishes, such as rice, pasta, or potatoes.
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