Description
This Pan-Seared Pheasant with Creamy Dijon Mustard Sauce boasts rich flavors and simple prep, making it perfect for a quick dinner or a comforting meal.
Ingredients
Scale
- 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)
Instructions
- Remove the pheasant from the fridge about 30 minutes before cooking to ensure even cooking.
- Season both sides of the pheasant breasts with salt and pepper, then dredge in flour and shake off excess.
- In a large skillet over medium-high heat, melt butter and olive oil. Add the pheasant and cook for 3-4 minutes until browned; flip and cook another 3-4 minutes until internal temperature reaches 155°F. Transfer pheasant to a clean plate.
- Return the skillet to medium heat. Add garlic and cook for 30-60 seconds until fragrant. If needed, add another tablespoon of butter.
- Pour in white wine and chicken broth, scraping the skillet's bottom to dissolve browned bits. Let simmer until reduced by half, about 5 minutes. Whisk in heavy cream, dijon mustard, salt, and pepper.
- Return the pheasant to the skillet with sauce. Simmer for 2-3 minutes until slightly thickened. If too thick, add more chicken broth. Garnish with parsley or thyme if desired.
- Serve over mashed potatoes with crusty bread.
Notes
Ensure pheasant is at room temperature before cooking for even results.
Adjust dijon mustard to taste for desired spiciness.
Pair with crusty bread for soaking up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 0g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 150mg