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.
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.
