Braised Pheasant in Mixed Peppercorn 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.

Yield: 4 servings (serving size: 1 piece of pheasant and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 29%
  • Fat: 11.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 52.1g
  • Carbohydrate: 9.5g
  • Fiber: 0.4g
  • Cholesterol: 139mg
  • Iron: 2.7mg
  • Sodium: 368mg
  • Calcium: 220mg

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

  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.
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