{"id":736,"date":"2021-12-09T01:23:57","date_gmt":"2021-12-09T01:23:57","guid":{"rendered":"https:\/\/prisedujour.com\/?p=736"},"modified":"2021-12-09T01:35:08","modified_gmt":"2021-12-09T01:35:08","slug":"the-best-pheasant-in-creamy-wine-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/12\/09\/the-best-pheasant-in-creamy-wine-sauce\/","title":{"rendered":"Le meilleur faisan en sauce cr\u00e9meuse au vin"},"content":{"rendered":"
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The Best Pheasant in Creamy Wine Sauce<\/h2>Course: Main<\/mark><\/span>Cuisine: British<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    Breasts and thighs of 2 pheasant or grouse separated\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 cup of all-purpose flour\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    225g of mushrooms (I used white mushrooms), or up to 400 g depending on personal taste<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of butter\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of vegetable oil, divided\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 large shallot, finely chopped\u00a0<\/span><\/p><\/li>

  • <\/span>

    3 cloves of garlic, minced\u00a0<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of dry white wine, or up to 1 cup depending on personal taste\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 cup of chicken stock\u00a0or game stock<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of heavy cream\u00a0<\/span><\/p><\/li>

  • <\/span>

    leaves of 4-6 sprigs of fresh thyme\u00a0(or 1\/4 tsp of dried thyme)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of grainy mustard (optional)<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of celery salt (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Combine flour, the salt and the black pepper in a plate. Roll the pheasant (grouse) breasts and thighs in the flour.<\/li>
    • 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.<\/li>
    • Add 1 tbsp of butter to the same pan. When the butter is melted, add the mushrooms and saut\u00e9 until golden, 5 minutes. Add the shallots and the garlic. Saut\u00e9 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.<\/li>
    • 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.<\/li>
    • Add the pheasant (or grouse). Cover and simmer for 5 minutes.<\/li>
    • Done! Serve with pasta, roasted potatoes or orzo. Optionally add a squeeze of lemon and additional thyme leaves to your plate.<\/li><\/ul><\/div>
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      <\/div>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:<\/h3>\n\t\t\t\t\t
      • 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.<\/li>
      • The pheasant can be replaced with any white fleshed game birds. Ex: turkey breasts (cut into 3″x3″x3\/4″ pieces), grouse, woodcock, etc.<\/li><\/ul>\n\t\t\t\t<\/div>