Smothered Pheasant or Grouse
Indulge in the rustic elegance of Smothered Pheasant or Grouse, a comforting dish that combines tender game birds with a rich, creamy sauce infused with aromatic herbs and fresh vegetables. This recipe takes you on a culinary journey, starting with golden-browned pheasants or grouse simmered to perfection in a savory blend of white wine, chicken stock, and thyme. A finishing touch of velvety heavy cream transforms the cooking liquid into a luxurious gravy, perfect for spooning over the succulent meat and hearty vegetables. Ideal for a special dinner, this dish pairs beautifully with mashed potatoes or rice, making it a memorable centerpiece that's as flavorful as it is satisfying. Keywords: smothered pheasant recipe, grouse in creamy sauce, game bird recipe, Dutch oven pheasant, comforting dinner idea.
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Recipe Information
Ingredients
- 2 whole birds (about 2-3 lbs each) Pheasant or grouse
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 1 large, thinly sliced Onion
- 2 medium, peeled and cut into 1-inch pieces Carrots
- 2 medium, diced Celery stalks
- 3 cloves, minced Garlic
- 3 cups Chicken stock
- 1 cup White wine
- 3 whole sprigs Thyme sprigs
- 1 Bay leaf
- 0.5 cup Heavy cream
- 2 tablespoons, chopped for garnish Fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the pheasants or grouse dry with paper towels and season them all over with salt and pepper.
Dredge the birds lightly in flour, shaking off the excess.
Heat the butter and vegetable oil in a large, oven-safe Dutch oven or deep skillet over medium heat.
Brown the birds on all sides until golden, about 3-4 minutes per side. Remove them from the dish and set aside.
In the same pan, add the sliced onions, carrots, and celery. Sauté for 5-7 minutes until softened and beginning to brown.
Add the minced garlic and cook for an additional 1 minute.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan.
Stir in the chicken stock, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
Return the birds to the pan, breast side up, ensuring they are partly submerged in the liquid.
Cover the pan with a tight-fitting lid and transfer it to the preheated oven.
Cook for 75 minutes, or until the meat is tender and easily pulls away from the bone.
Carefully remove the pan from the oven, and take the birds out to a plate. Cover them loosely with foil to keep warm.
On the stovetop, bring the liquid in the pan to a simmer over medium heat.
Stir in the heavy cream and continue to simmer for 5-7 minutes, or until the sauce thickens slightly.
Taste and adjust seasoning, adding more salt or pepper if needed.
Return the birds to the pan to warm through for 5 minutes.
Garnish with fresh parsley and serve the smothered pheasant or grouse with the vegetables and gravy over mashed potatoes or rice.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2027 mg | 43% | |
*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.
