This is an easy and tasty stove-top dinner. Adjust the amount of peppercorns according to your taste. Serve with sautéed broccoli rabe and mashed potatoes.
1 (3 1/4-pound) pheasant, skinned and quartered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 cup evaporated fat-free milk
1 teaspoon cornstarch
3 tablespoons minced yellow onion
2 teaspoons mixed green, red, and white peppercorns, crushed
How to Make It
Sprinkle pheasant with salt and pepper. Melt butter and oil in large skillet over medium heat. Add pheasant; cook 2 minutes on each side or until browned. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Remove pheasant from pan. Keep warm.
Combine milk and cornstarch in a small bowl.
Increase heat to medium-high. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add onion; cook 3 minutes. Add milk mixture and crushed peppercorns. Simmer 2 minutes or until sauce thickens, stirring frequently.