Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Elisa Bosley
Recipe by Cooking Light October 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

362 calories; calories from fat 29%; fat 11.6g; saturated fat 3.8g; mono fat 4.8g; poly fat 1.5g; protein 52.1g; carbohydrates 9.5g; fiber 0.4g; cholesterol 139mg; iron 2.7mg; sodium 368mg; calcium 220mg.
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