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Braised Pheasant in Mixed Peppercorn Sauce

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

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

Nutrition 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

How to Make It

  1. 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.

  2. Combine milk and cornstarch in a small bowl.

  3. 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.