Description

This Pan-Seared Pheasant with Creamy Dijon Mustard Sauce features tender pheasant breasts complemented by a rich, savory sauce, making it a perfect choice for a satisfying meal. Simple prep and incredible flavor elevate your dining experience 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)

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Instructions

Remove pheasant from the fridge 30 minutes before cooking to allow it to rest at room temperature for even cooking.
Season both sides of the pheasant breasts with salt and pepper, then dredge in flour and shake off the excess.
Melt butter and olive oil in a large skillet over medium-high heat, then add the pheasant and cook for 3-4 minutes until browned. Flip and cook for another 3-4 minutes until browned and fully cooked to an internal temperature of 155°F. Transfer to a clean plate.
Return skillet to medium heat, add minced garlic, and cook for 30-60 seconds until fragrant. If necessary, add more butter to ensure there's enough fat in the skillet.
Slowly pour in white wine, followed by chicken broth, and scrape the browned bits from the skillet. Simmer until reduced by half, about 5 minutes. Whisk in heavy cream, dijon mustard, salt, and pepper.
Add the cooked pheasant back into the skillet with the sauce and let simmer for 2-3 minutes until slightly thickened. If too thick, thin with additional chicken broth. Optionally, garnish with parsley or thyme.
Serve over mashed potatoes with crusty bread to enjoy the extra sauce.

Notes

Ensure the pheasant is at room temperature before cooking for even cooking.
Adjust dijon mustard according to taste preference for a milder or stronger flavor.
Pair with a side of mashed potatoes, which complement the creamy sauce beautifully.

Nutrition

Serving Size: 1 pheasant breast with sauce
Calories: 620
Sugar: 1g
Sodium: 850mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 38g
Cholesterol: 177mg