Description
This Pan-Seared Pheasant with Creamy Dijon Mustard Sauce is a delightful dish that showcases tender pheasant breasts in a rich, tangy sauce. Perfect for a quick and flavorful dinner at home!
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
- Take the pheasant breasts out of the refrigerator 30 minutes before cooking to allow them to reach room temperature for even cooking.
- Season the pheasant breasts with salt and pepper on both sides, then dredge in flour, shaking off any excess flour.
- In a large skillet, melt butter and olive oil over medium-high heat. Add the pheasant and cook for 3-4 minutes until browned, then flip and cook for another 3-4 minutes until the internal temperature reaches 155°F. Transfer the pheasant to a plate.
- Return the skillet to medium heat, add minced garlic, and sauté for 30-60 seconds until fragrant, adding more butter if needed.
- Gradually pour the white wine and chicken broth into the skillet, scraping the browned bits from the bottom. Simmer until reduced by half, about 5 minutes. Then whisk in the heavy cream, dijon mustard, salt, and pepper.
- Return the pheasant to the skillet with the sauce and let simmer for 2-3 minutes until the sauce thickens slightly. Add more broth to thin if necessary. Garnish with parsley or thyme if desired.
- Serve the dish over mashed potatoes with crusty bread for soaking up the sauce.
Notes
Letting the meat rest before cooking improves texture and flavor.
Adjust the dijon mustard to your taste for a milder or stronger flavor.
This dish pairs well with a side of vegetables or a fresh salad.
Nutrition
- Serving Size: 1 pheasant breast
- Calories: 460
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 145mg