There’s something incredibly comforting and luxurious about a well-prepared dish that speaks to both the heart and the palate. Our Pheasant in White Wine Sauce is just such a dish—perfect for a cozy family gathering or a special weekend meal. With its delicate, tender pheasant meat and the subtle yet rich flavor of the white wine sauce, this recipe is sure to become a cherished tradition in your home. It’s not just a meal; it’s a celebration of family, creativity, and the joy of cooking together.
Recipe Summary
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 4 servings |
| Skill Level | Intermediate |
Ingredients
- 2 pheasant breasts, halved
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme
- Buttered noodles, for serving
- Steamed green vegetables, for serving
Instructions
- Season the pheasant breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the pheasant breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Pour in the white wine and chicken broth, stirring to deglaze the pan. Bring the mixture to a simmer.
- Return the pheasant breasts to the skillet, cover, and let them cook in the simmering liquid for about 30 minutes, or until the meat is tender.
- Remove the pheasant breasts once more and set aside. Stir in the heavy cream, Dijon mustard, chopped parsley, and dried thyme into the skillet. Let the sauce simmer until slightly thickened, about 10 minutes.
- Return the pheasant to the skillet, spooning the sauce over the meat. Cook until heated through.
- Serve the pheasant pieces over buttered noodles with a generous serving of the white wine sauce, accompanied by steamed green vegetables.
Helpful Tips
If you can’t find pheasant, chicken breasts make a great substitute. For an extra burst of flavor, add a splash of lemon juice to the sauce. To make the dish even richer, consider using half heavy cream and half crème fraîche.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stove or in the microwave before serving.
Pairings: This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay. For sides, consider a mixed green salad or roasted garlic potatoes for a heartier accompaniment.
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