Creamed Pheasant
Indulge in the rich, rustic flavors of Creamed Pheasant, a gourmet dish that transforms game meat into a luxurious meal. This recipe features tender, slow-simmered pheasant quarters nestled in a velvety sauce of creamy chicken stock, enhanced with aromatic vegetables like onion, carrots, and celery. A touch of thyme, garlic, and a bay leaf bring earthy depth, while a roux-based preparation ensures the sauce is irresistibly smooth. Perfect for special occasions or a cozy dinner, this dish comes together beautifully in just over an hour and pairs wonderfully with mashed potatoes, rice, or crusty bread. Whether you're a seasoned wild game enthusiast or trying pheasant for the first time, this comforting recipe strikes a balance between sophistication and hearty home-cooked appeal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 whole (cleaned and quartered) Pheasant
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Yellow onion
- 2 medium (sliced) Carrots
- 2 sliced Celery stalks
- 4 cloves (minced) Garlic
- 3 tablespoons All-purpose flour
- 3 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon (dried) Thyme
- 1 whole Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground, or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the pheasant quarters with salt and pepper. Add to the skillet and brown on all sides, about 4-5 minutes per side. Remove the pheasant from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables have softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Add the heavy cream, dried thyme, and bay leaf. Stir well to combine.
Return the browned pheasant to the skillet, covering it with the creamy sauce and vegetables. Reduce the heat to low, cover the skillet, and let simmer gently for 60-70 minutes, or until the pheasant meat is tender and cooked through.
Check the seasoning, adding more salt and pepper if needed. Remove and discard the bay leaf.
Garnish with freshly chopped parsley before serving. Serve the creamed pheasant hot, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1757 mg | 37% | |
*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.
