Pheasant In Mustard Sauce Recipes

MUSTARDY PHEASANT BREASTS

Mustardy Pheasant Breasts image

More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

Provided by lindseylcw

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 pheasant breast
3 ounces butter
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
1 1/2 teaspoons tarragon vinegar
2 tablespoons double cream
1 pinch cayenne pepper

Steps:

Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

PHEASANT WITH CABERNET SAUCE

Pheasant With Cabernet Sauce image

Provided by Richard Flaste And Pierre Franey

Categories dinner, one pot, main course

Time 40m

Yield Eight servings

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
1/2 cup finely diced carrots
1/2 cup finely diced celery
16 small white mushrooms
16 small white pearl onions
1 teaspoon finely chopped garlic
6 juniper berries
2 whole cloves
1 tablespoon butter
2 tablespoons flour
2 tablespoons Cognac
4 cups cabernet wine
1 cup fresh or canned chicken broth
1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

Steps:

Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 0 grams

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