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.

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.

Ratings & Reviews

PKcookin's Review

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

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.