Baked Pheasant in Wine Sauce
Indulge in the rustic elegance of Baked Pheasant in Wine Sauce, a dish that transforms tender pheasant into a luxurious centerpiece perfect for special occasions or refined dinners. This recipe highlights the rich flavors of seared pheasant bathed in a creamy, herb-infused wine sauce made with aromatic thyme, garlic, and dry white wine. Slow-baked to perfection, the pheasant absorbs every note of the velvety sauce, ensuring juicy, flavorful bites. The simplicity of wholesome ingredients like butter, cream, and stock balances beautifully with the sophistication of a homemade reduction. Garnished with fresh parsley and served alongside roasted vegetables or crusty bread, this baked pheasant recipe is a showstopper for game meat lovers and anyone looking to elevate their repertoire.
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Recipe Information
Ingredients
- 2 lbs pheasant (whole or cut into pieces)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken or pheasant stock
- 0.5 cup heavy cream
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the pheasant pieces with salt and ground black pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Sear the pheasant pieces, skin-side down first, for about 3-4 minutes per side until golden brown. Remove the pheasant and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well, and cook for 1-2 minutes to remove the raw taste of the flour.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes.
Add the chicken or pheasant stock, heavy cream, thyme sprigs, and bay leaf to the skillet. Stir to combine.
Return the seared pheasant pieces to the skillet, spooning some of the sauce over the top.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 60-70 minutes, basting the pheasant with the sauce every 20 minutes to keep it moist.
Once the pheasant is tender and fully cooked (internal temperature reaches 165°F/74°C), remove it from the oven.
Discard the thyme sprigs and bay leaf. Adjust the seasoning of the sauce with additional salt and pepper, if necessary.
Serve the baked pheasant with the wine sauce spooned generously over the top, garnished with chopped parsley.
Pair with roasted vegetables, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
