Pheasant with Mushrooms and Onions
Elevate your dinner table with this elegant recipe for Pheasant with Mushrooms and Onions—a rustic yet refined dish that combines the earthy flavors of cremini mushrooms, caramelized onions, and tender, oven-roasted pheasant. Perfectly seared pheasant halves are nestled into a savory blend of white wine, chicken stock, fresh thyme, and a touch of cream, creating a rich, velvety sauce that’s perfect for pairing with crusty bread or roasted vegetables. With minimal prep time and an impressive presentation, this dish is ideal for special occasions or an indulgent dinner. Garnished with a sprinkle of fresh parsley, this one-pot recipe is as flavorful as it is visually stunning. Keywords: pheasant recipe, roasted pheasant, mushrooms and onions, creamy wine sauce, gourmet dinner ideas.
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Recipe Information
Ingredients
- 2 whole (about 4-5 lbs total, split in halves) pheasant
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large (sliced thinly) yellow onion
- 10 ounces (sliced) cremini mushrooms
- 4 cloves (minced) garlic
- 1 cup dry white wine
- 1 cup chicken stock
- 6 sprigs fresh thyme
- 1 bay leaf
- 0.5 cup heavy cream
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon (plus more to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Season the pheasant halves generously with salt and black pepper on both sides.
Sear the pheasant pieces in the hot skillet, skin-side down first, until golden brown, about 4-5 minutes per side. Remove the pheasant from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter to the skillet.
Add the sliced onions to the skillet and sauté for 5-6 minutes until softened and starting to caramelize.
Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2-3 minutes.
Add the chicken stock, thyme sprigs, and bay leaf to the skillet. Stir to combine.
Return the seared pheasant halves to the skillet, nestling them into the onion and mushroom mixture. Spoon some of the liquid over the pheasant.
Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
Bake for 50-60 minutes, or until the pheasant is fully cooked and tender (internal temperature should reach 165°F/74°C).
Carefully remove the skillet from the oven and transfer the pheasant halves to a platter. Cover loosely with foil to keep warm.
Place the skillet back on the stove over medium heat and stir in the heavy cream. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.
Remove the thyme sprigs and bay leaf from the sauce.
Serve the pheasant halves with the mushroom and onion sauce spooned over the top. Garnish with chopped fresh parsley.
Enjoy your Pheasant with Mushrooms and Onions!
Nutrition Facts
Calories |
10110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 546.4 g | 701% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 46.8 g | ||
| Cholesterol | 3432 mg | 1144% | |
| Sodium | 10012 mg | 435% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 22.0 g | ||
| Protein | 1197.0 g | 2394% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 801 mg | 62% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 11827 mg | 252% | |
*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.
