Braised Pheasant in Mixed Peppercorn Sauce

recipe
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.

Yield:

4 servings (serving size: 1 piece of pheasant and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 362
Caloriesfromfat 29 %
Fat 11.6 g
Satfat 3.8 g
Monofat 4.8 g
Polyfat 1.5 g
Protein 52.1 g
Carbohydrate 9.5 g
Fiber 0.4 g
Cholesterol 139 mg
Iron 2.7 mg
Sodium 368 mg
Calcium 220 mg

Ingredients

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

Preparation

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.

Note:

Elisa Bosley,

October 2006
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