Pheasant With Mustard Sauce
From La Tour d'Argent.
• ¼ cup margarine
2 whole pheasants, deboned and cut in half
1 cup sliced shiitake mushrooms
1/3 cup chopped shallots and dry white wine (such as chardonnay)
2 teaspoons Dijon mustard
1 teaspoon country-style Dijon mustard (with seeds)
1 cup pheasant broth or chicken broth
• ¼ cup whipped cream
Salt and freshly ground black pepper, to taste
In medium-size skillet, melt margarine over medium heat. Add
pheasant and sauté until light-golden brown. Remove from skillet
and place in a shallow baking dish; bake in a 325-degree oven 5
to 10 minutes while you make the sauce.
In same skillet in which pheasant was cooked, combine mushrooms
and shallots and sauté 2 minutes. Add wine and let simmer
3 minutes to reduce. Add both styles of mustard and sauté 2
minutes. Add broth and let simmer 4 minutes to reduce. Stir in
cream and adjust seasoning with salt and pepper.
To serve, pour some sauce on each of 4 plates; top each with
a pheasant half. Serve with steamed vegetables, such as
zucchini, yellow squash, new potatoes and snow peas. Makes
Clean pheasant; cut up for frying. Wipe thoroughly; dip
in flour and brown in butter in a frying pan. Place
with salt and pepper. Put enough sour cream in pan
to make its depth 1 inch and add 1/8 lb. of butter for each
bake at 350 degrees F. from 1 1/2 to 2 hrs. or until
are tender. Make a gravy and cover birds before serving.
Braised Pheasant in Gin and Juniper
• 1 Pheasant (2 to 3 pounds)
• salt and freshly ground black pepper to taste
• 6 to 8 slices bacon
• ¼ cup vegetable oil
• ½ cup slivered shallots
• ½ tablespoons juniper berries, crushed
• 2 bay leaves
• 2/3 cup high-quality gin
• ¼ cup dry sherry
• 1 cup chicken stock
• 3 tablespoons minced fresh parsley
• 2 tablespoons butter (optional)
Season pheasant with salt and pepper and truss cavity closed
to help maintain shape. Completely wrap bird
with bacon, and tie with
In a deep, heavy-bottomed saucepan, saute
bird in oil until golden brown on all sides.
and cook slowly
skim off fat, and cook
until bird is tender and juices run pink when thigh is
pierced with a fork, 10 to 15 minutes more.
Remove pheasant to a serving platter
and cover with aluminum foil to keep warm. Skim
and add shallots,
juniper berries, and bay leaves. Saute
until shallots are soft but not browned. Add gin and
sherry and carefully ignite. When flame dies out,
and reduce quickly
over high heat to a light
sauce consistency. Whisk in parsley and butter, if desired.
Remove and discard trussing strings from pheasant. Carve
bird into serving pieces. Pour sauce over and serve
Thanks to: American Game Cooking / John Ash & Sid Goldstein
• 1 pheasant, cleaned and quartered
• 1 med. onion, cut into pieces
• 2 stalks celery, chopped
• 1 or more tsp. cornstarch 2 oz. brandy
• 1/2 cup white wine or sherry
• 2/3 tbsp. sweet cream
Make a broth using pheasant neck, wings, liver, and back by
covering pieces with water, add onion and celery, and cook
until meat can be easily removed
Remove bones and return meat to broth. Thicken
with cornstarch. Salt and pepper to taste.
place in a skillet
in a pan and brown under broiler.
Add warm brandy to skillet or pan with pheasant
and ignite brandy.
Remove bird and put in pan just large enough
to hold it. Add broth to the pan used to
over bird, nearly covering the meat. If
there isn't enough broth, add some chicken
Bake at 325 degrees F. until bird is tender.
Optional: drizzle another 1/2 cup wine
through the sauce.
When done, add sweet
bird on platter
pour sauce over meat.
Roast Pheasant With Grapes, Pomegranate Seeds, and Tiny Onions
• 1 pheasant (about 2-1/2 pounds)
• 4 tablespoons butter or margarine
10 to 15 small white boiling onions (1-1/2” diameter)
• 1-1/2 to 2 cups seedless green grapes
½ to 1 cup pomegranate seeds (optional)
½ teaspoon cornstarch
• 1/3 cup sour cream
½ cup beef broth
• 2 tablespoons brandy
• 1/8 teaspoon dried tarragon
Remove pheasant neck and giblets; reserve for other uses. Rinse
bird inside and out and pat dry.
Melt 1 tablespoons of the butter in a wide frying pan over
medium-high heat. Add pheasant; cook, turning, until browned
on all sides.
Place pheasant, breast up, on a rack in a shallow roasting
pan. Roast in a 450°F oven until bird tests done (about 25 minutes-when a slash cut
in thickest portion of breast looks moist but not wet; meat will be white
touch of pink at the bone). After you put the bird in the oven, melt remaining
2 tablespoons butter in frying pan over medium heat. Add onions and cook,
turning frequently, until golden.
Add water; cover and cook until onions
are just tender
when pierced and liquid as evaporated (about 20 minutes). Add grapes
and pomegranate seeds; stir until warmed.
Remove pheasant to a platter, arrange onions and fruit alongside
and keep warm.
Stir together cornstarch and sour cream; add to roasting pan
juices with broth, brandy, and tarragon. Boil over high
constantly, until sauce
is reduced to ½ cup. Pour into a serving bowl to be spooned over individual
Roast Pheasant with Orange Sauce
• 2 pheasants (2 to 2-1/2 pounds each)
• 1 small orange, rinsed
• 2 tablespoons butter or margarine
• orange sauce (ingredients and recipe below)
Make orange sauce: With a vegetable peeler, cut orange part
of skin from 2 large oranges. Cut peel in thin slivers
and put in a 3-
to 4-quart pan. Cover peel generously with water and bring to a boil over
and add to pan 1 cup orange juice, ½ cup orange-flavor liqueur, and 3 tablespoons
sugar. Boil on high heat, uncovered, until liquid is almost gone, 10 to 15
minutes; watch carefully as liquid reduces to avoid scorning.
Spoon out and
set aside 2 tablespoons peel. To pan, add another ½ cup
orange juice, 2 tablespoons Dijon mustard, 1 tablespoon
currant or raspberry jelly, and
1 tablespoon brandy. Stir over medium heat until jelly
Remove any giblets and pheasants necks for other uses.
Pull off and discard any fat lumps form pheasants.
inside and out;
pat dry. Cut
orange in ½ ; put 1 piece in the body cavity of
each bird. With small skewers, secure skin over body cavity
to cover and pin neck skin to back.
Lay pheasants, breast down, or
a rack in a roasting pan. Put 1 cup water in pan. Roast birds in
a 450°F oven for 15 minutes. Turn birds over, brush
with orange sauce, and roast until a thermometer inserted in the thickest part
of the breast to the bone registers 135°F and
meat at breastbone looks moist but not soft and wet
( cut from
shoulder joint to breastbone to test),
about 15 minutes longer.
Tilt birds to drain juices into pan, then set them
on a platter and let stand at least 10 minutes before
discard fat from drippings;
add drippings to orange sauce and boil, uncovered,
over high heat until reduced to 1 cup.
Melt butter in a 10 to 12-inch frying pan over high
heat. Scatter orange peel reserved from sauce on
a top of pheasants.
salt to taste.
Brandy and Cream Pheasant
• 2 pheasants, cleaned
• 4 slices bacon
• 2 green onions, sliced
• 1 clove garlic, minced
• 3 tbsp. butter
• 1/3 cup brandy
• 1 1/2 cups chicken broth
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups cream
• 3 tbsp. horseradish
Cover each pheasant with 2 slices bacon and truss, keeping
the bacon in place. Brown onions, garlic, and pheasants
in butter in
skillet. Remove to broiler pan and pour in the pan juices.
Pour brandy over pheasant and ignite. Add chicken broth,
salt, and pepper.
Bake 35-45 minutes at 375 degrees F. until tender, basting
frequently. Stir cream and horseradish into pan juices.
Bake 15 minutes longer
and serve with cream sauce.
• 2 pheasant breasts
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 1/4 lb. butter or margarine
• 1 lemon
Remove breasts from pheasant; skin and slice each breast into
4 1/2-inch thick pieces. Place each slice between double
waxed paper and gently flatten with wooden mallet or side of
Season beaten eggs liberally with salt and pepper; dip each
meat slice into eggs and then roll in breadcrumbs. Don't
use too much
egg or you'll overwhelm flavor of pheasant. Separate each
layer of meat with waxed paper and place in refrigerator
for 2 hours.
Melt butter; sauté chilled slices of meat 1 minute on
each side. Do not overcook. Meat should be golden and juicy.
or without lemon juice squeezed over meat.
Hunters Delight Pheasant
• 2 pheasants
• 6 oz. butter
• 2 tbsp. peanut oil
• 1 oz. brandy
• 1 med. onion, julienned
• 4 to 8 med. mushrooms, julienned
• 2 bay leaves
• Pinch or two of thyme
• Pinch of caraway seeds
• 1 cup white wine (Sauterne preferred)
• 1 to 1 1/2 cups half and half
• 2 cups sour cream
• Dash Worcestershire sauce
• Juice of 1/2 lemon
• Wild rice
Disjoint pheasant and split breast in half. Lightly season
with salt and pepper and place in heavy skillet or deep
pot. Brown on all sides in butter and peanut oil. Remove meat from skillet.
and add wine and half and half. Blend and simmer
Remove from heat; add sour cream and blend thoroughly. Add
Worcestershire sauce and lemon juice and blend
well. Place pheasant pieces and
juices into sauce, return heat to low and simmer
Serve pheasant pieces with adequate sauce over rice,
noodles, or dumplings.
Deep Dish Pheasant Pie
• 2-3 cups cooked, cubed pheasant
• 1 10-oz. pkg. frozen peas and carrots
• 1 sm. onion, chopped
• 1 4-oz. can mushrooms, drained
• 1/4 cup butter or margarine
• 1/3 cup flour
• 1/2 tsp. salt
• 1/4 tsp. sage
• 1/8 tsp. pepper
• 1 1/2 cups water
• 3/4 cup milk
• 1 chicken bouillon cube
• Pimento (optional)
• Parsley (optional)
• Pastry for double crust pie
Sauté onion and mushrooms in butter in large skillet. Stir
in flour, salt, sage, and pepper. Add water, milk, and chicken
bouillon cube. Cook and stir until mixture begins to thicken.
Add frozen vegetables, pheasant, pimento, and parsley. Heat until mixture
is quite thick and bubbly.
Place half of pie pastry into large deep dish pie plate and
turn the hot mixture into dish. Place other half of pastry
flute edges; cut slits in top for team to escape. Bake 20-30
minutes at 400 degrees F. or until crust is golden brown.
• 1 pheasant, boned and cut into bite size chunks
• Pancake flour or flour
• Butter or margarine
• 1/2 cup onions, diced
• 2 cups carrots, diced
• 1/2 cup celery, diced
• 3 cups water
Dust pheasant chunks with flour and brown in butter in skillet.
Add water and vegetables and simmer until tender.
If necessary, add more water so it can make its own gravy.
mashed potatoes or rice.