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.
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.
Read MoreOutstanding 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.
Read More