Description
This Pan-Seared Pheasant with Creamy Dijon Mustard Sauce offers irresistible flavor and simple prep. Perfect for a quick, delicious dinner!
Ingredients
Scale
- 4 pheasant breasts skinless
- Salt to taste
- pepper to taste
- ¼ cup all purpose flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons dijon mustard or to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley or fresh thyme (optional garnish)
Instructions
- Remove the pheasant from the fridge 30 minutes before cooking to promote even cooking.
- Season both sides of the pheasant breasts with salt and pepper. Dredge each piece in flour and shake off excess flour.
- Melt butter and olive oil in a large skillet over medium-high heat. Cook the pheasant breasts for 3-4 minutes on each side until browned and cooked to 155°F. Remove to a clean plate.
- In the same skillet over medium heat, add minced garlic and cook until fragrant, about 30-60 seconds. If needed, add another tablespoon of butter.
- Slowly add white wine and chicken broth, scraping browned bits from the skillet. Let simmer for 5 minutes until reduced by half. Whisk in heavy cream, dijon mustard, salt, and pepper.
- Return the pheasant to the skillet with the sauce. Simmer for 2-3 minutes until the sauce thickens slightly. Adjust consistency with chicken broth if necessary.
- Serve over mashed potatoes with crusty bread for soaking up the sauce.
Notes
Letting the pheasant rest before cooking helps with even cooking.
Use fresh herbs for the best flavor in the sauce.
Adjust dijon mustard to suit your taste.
Nutrition
- Serving Size: 1 pheasant breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg