Pheasant in Sharp Sauce
Elevate your dining experience with this elegant **Pheasant in Sharp Sauce**, a dish that pairs tender, golden-roasted pheasant with a luxurious, tangy cream sauce. This recipe combines classic French-inspired techniques with bold flavors, featuring succulent pheasant complemented by a sauce made with white wine, Dijon mustard, and aromatic fresh thyme. Slow-roasted to perfection and basted in a savory blend of chicken stock and white wine vinegar, this dish delivers a perfect balance of richness and acidity. Finished with a touch of heavy cream and garnished with fresh parsley, this show-stopping centerpiece is ideal for special occasions or a gourmet weekend dinner. Serve it alongside roasted vegetables or creamy mashed potatoes for a meal that’s guaranteed to impress. A true celebration of flavors, this recipe brings depth and sophistication to your table.
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Recipe Information
Ingredients
- 2 whole (about 2-3 lbs each) Pheasant
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 medium (finely chopped) Shallots
- 3 cloves (minced) Garlic
- 4 tablespoons White wine vinegar
- 1 cup Dry white wine
- 1.5 cups Chicken stock
- 2 teaspoons Dijon mustard
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 0.5 cup Heavy cream
- 1 to taste Salt
- 1 to taste Ground black pepper
- 2 tablespoons (for garnish) Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pheasants dry with paper towels and season them generously with salt and pepper, inside and out.
In a large oven-safe skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
Brown the pheasants on all sides until golden, about 4-5 minutes per side. Remove them from the skillet and set aside.
Add the remaining tablespoon of olive oil and butter to the skillet, then sauté the chopped shallots and minced garlic until softened and fragrant, about 3-4 minutes.
Deglaze the pan with white wine vinegar, scraping up any browned bits from the bottom of the pan.
Pour in the dry white wine and chicken stock, then stir in the Dijon mustard, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Return the pheasants to the skillet, spooning some of the sauce over them. Cover the skillet with a lid or foil.
Transfer the skillet to the preheated oven and roast for 60 minutes, basting the pheasants with sauce every 20 minutes.
Remove the pheasants from the skillet and place them on a cutting board to rest.
Discard the thyme sprigs and bay leaf from the sauce. Stir in the heavy cream and simmer the sauce over low heat until slightly thickened, about 5-7 minutes.
Carve the pheasants into serving pieces and arrange them on a platter. Spoon the sharp sauce over the pheasant and garnish with chopped parsley.
Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
6877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.8 g | 495% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 30.8 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7510 mg | 327% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 16.6 g | ||
| Protein | 757.7 g | 1515% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 535 mg | 41% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 6998 mg | 149% | |
*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.
