Pheasant In Mustard Sauce Recipes

MUSTARDY PHEASANT BREASTS

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 IN MUSTARD SAUCE

Steps:

• Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.

PHEASANT IN ORANGE SAUCE

Steps:

• Wash pheasant and pat dry.
• Sprinkle on both sides with paprika.
• Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
• Add more butter if needed.
• Mix water and bouillon and pour over pheasant.
• Lower heat and cover and simmer for thirty minutes until tender.
• Add water if needed and turn meat several times.
• Combine remaining ingredients.
• Let liquid on pheasant cook away and then baste orange sauce over the meat.
• Simmer uncovered and baste frequently for 10-15 minutes.
• Serves 2. Great served with rice.