4 servings (serving size: 1 piece of pheasant and 1/4 cup sauce)
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.
Outstanding recipe! I would have followed the stove top method but I had plans for the day so I put all the pheasant breasts and legs, thighs in the crock pot with chicken stock and cracked peppercorns. When I came back from my outing I deboned the legs and thighs with breasts and set those to the side. I added chopped garlic and shallots to the stock and along with the pheasant pieces I placed them back into the crockpot. Added the evaporated skim milk with tblspoon of cornstarch...I had quite a bit of pheasant with stock. I did add finely chopped parsley and sage to the pot.Served with wildrice pilaf and baked winter squash...everyone loved it at the dinner party! Will save in my recipe file.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.