Braised Pheasant in Mixed Peppercorn Sauce

2 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 piece of pheasant and 1/4 cup sauce)
By Elisa Bosley
October 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

Combine milk and cornstarch in a small bowl.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

PKcookin's Review

PKcookin
April 23, 2012
Never had pheasant before and was a little out of my element. Followed recipe exactly. Meat was kind of tough which might be my fault. I like the suggestions about doing in crockpot and adding sage.

parrotkabob's Review

parrotkabob
October 24, 2010
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.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com