Try this Pheasant Breast recipe, or contribute your own.

Still searching for what to cook ?

Name: Pheasant Breast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Pheasant Breast - see below

Find the most delicious recipes here

INGREDIENTS

Pheasant Breast - see below

INSTRUCTIONS

In a deep casserole, preferably cast iron, brown four pheasant breast fillets in olive oil. Add a chopped onion, four tablespoons of finely minced garlic. In a sauce pan, simmer three cups chicken stock, two cups white wine (I prefer Chablis for this), salt to taste. Thicken slightly with four or five tablespoons of flour, stirring constantly to keep the mixture smooth. Then add the liquid to the casserole, along with two or three tablespoons of basil. Cover. Bake in a 240-degree oven for six to eight hours. Excess sauce is very good over wild rice or the tame article. The long, slow cooking makes the pheasant fork-tender. Could probably do this in a crockpot, but you tend to lose the caramelized onion/olive oil combination, which not only flavors the sauce but gives it a nice brown color.

NOTES

Alert editor

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.