Steamy Pheasant Love
Indulge in sophistication and romance with "Steamy Pheasant Love," a refined dinner-for-two recipe crafted to impress. Featuring tender, golden-seared pheasant breasts simmered in a luxurious sauce of dry white wine, heavy cream, and chicken stock, this dish is elevated with the aromatics of fresh rosemary and garlic. Paired with buttery baby potatoes and crisp steamed asparagus drizzled with a hint of lemon juice, every element is designed to complement each other harmoniously. Perfect for an intimate dinner or special occasion, this recipe showcases gourmet flavors while remaining accessible with straightforward steps. Ready in just one hour, "Steamy Pheasant Love" promises to captivate your taste buds and create a memorable dining experience.
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Recipe Information
Ingredients
- 2 pheasant breasts
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 baby potatoes
- 8 asparagus spears
- 0.5 tablespoon lemon juice
- 2 tablespoons parsley, chopped for garnish
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the pheasant breasts with salt and ground black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Sear the pheasant breasts for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining butter, minced garlic, and rosemary sprigs. Sauté until fragrant, about 1-2 minutes.
Deglaze the skillet by adding the dry white wine. Scrape the bottom to release any browned bits, then simmer for 2 minutes.
Stir in the chicken stock and heavy cream. Allow the sauce to thicken slightly, about 3-4 minutes.
Return the seared pheasant breasts to the skillet, spooning some of the sauce over them.
Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until the internal temperature of the pheasant reads 165°F (74°C).
While the pheasant is in the oven, bring a pot of salted water to a boil and cook the baby potatoes until fork-tender, about 15 minutes. Drain and toss with 1 tablespoon of butter and a pinch of salt.
Steam the asparagus for 3-4 minutes, until tender yet crisp. Drizzle with lemon juice and set aside.
Once the pheasant is done, remove the skillet from the oven and let the meat rest for 5 minutes.
Plate the pheasant breasts with baby potatoes and asparagus on the side. Spoon the sauce generously over the pheasant and garnish with fresh parsley.
Serve immediately and enjoy this luxurious, flavorful dish with your special someone.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 15.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4460 mg | 95% | |
*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.
