The Best Pheasant in Creamy Wine Sauce
Course: MainCuisine: BritishDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
Breasts and thighs of 2 pheasant or grouse separated
1 cup of all-purpose flour
1 tsp of salt
1/2 tsp of ground black pepper
225g of mushrooms (I used white mushrooms), or up to 400 g depending on personal taste
2 tbsp of butter
1 tbsp of vegetable oil, divided
1 large shallot, finely chopped
3 cloves of garlic, minced
1/2 cup of dry white wine, or up to 1 cup depending on personal taste
1 cup of chicken stock or game stock
1/2 cup of heavy cream
leaves of 4-6 sprigs of fresh thyme (or 1/4 tsp of dried thyme)
1 tsp of grainy mustard (optional)
1/2 tsp of celery salt (optional)
Directions
- Combine flour, the salt and the black pepper in a plate. Roll the pheasant (grouse) breasts and thighs in the flour.
- Heat a skillet under medium-high heat. Melt 1 tbsp of butter and 1 tbsp of oil. When the oil/butter is hot, remove the excess flour from the bird pieces and place them in the skillet. Cook until golden brown, 2 minutes per sides. Remove the fried pheasant (grouse) from the pan and keep warm.
- Add 1 tbsp of butter to the same pan. When the butter is melted, add the mushrooms and sauté until golden, 5 minutes. Add the shallots and the garlic. Sauté until fragrant, 1 minute. Add the wine, bring it to a boil and reduce the heat to medium. Scrape the bottom of the pan to release brown bits. Reduce the wine for 2 minutes.
- Add the stock and reduce for 2 minutes. Reduce the heat to low. Add the cream, the mustard, the celery salt (optional) and the thyme. If the sauce is too liquid, place 2 tbsp of stock in a small bowl, mix with 2 tsp of flour and adjust the thickness by adding a bit to the sauce at the time. If too thick, add some stock.
- Add the pheasant (or grouse). Cover and simmer for 5 minutes.
- Done! Serve with pasta, roasted potatoes or orzo. Optionally add a squeeze of lemon and additional thyme leaves to your plate.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The pheasant can be replaced with two or three grocery bought chicken breasts. Cut them in half thickness-wise to allow for the breasts to fully cook.
- The pheasant can be replaced with any white fleshed game birds. Ex: turkey breasts (cut into 3″x3″x3/4″ pieces), grouse, woodcock, etc.
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