This elegant braised pheasant dish combines the earthy flavor of game bird with the sharp kick of horseradish and the richness of heavy cream. The pheasant is first seared to develop a deep crust, then flambéed with brandy to infuse a warm, aromatic depth. Slow-baking in chicken broth ensures the meat remains tender and succulent. Finished with a luxurious cream sauce and earthy sautéed mushrooms, this recipe is perfect for a special dinner party or a festive holiday meal. It pairs beautifully with wild rice or crusty bread to soak up the delicious sauce.
Gourmet Delight Pheasant – United States
Description
This elegant braised pheasant dish combines the earthy flavor of game bird with the sharp kick of horseradish and the richness of heavy cream. The pheasant is first seared to develop a deep crust, then flambéed with brandy to infuse a warm, aromatic depth. Slow-baking in chicken broth ensures the meat remains tender and succulent. Finished with a luxurious cream sauce and earthy sautéed mushrooms, this recipe is perfect for a special dinner party or a festive holiday meal. It pairs beautifully with wild rice or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Season the pheasant quarters generously with salt and pepper.
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In a large oven-safe casserole or baking dish, melt butter over medium-high heat.
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Brown the pheasant pieces well on all sides in the melted butter.
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Pour the brandy over the pheasant and carefully ignite to flambé, allowing the flames to subside.
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Add the chicken broth, chopped onion, and crushed garlic to the dish.
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Cover and bake in the preheated oven for 30 minutes, basting the pheasant often with the pan juices.
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Remove from the oven and stir in the heavy cream and horseradish.
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Return to the oven and bake uncovered for an additional 30 minutes until the sauce is thickened and pheasant is tender.
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While the pheasant bakes, sauté the sliced mushrooms in butter until browned and tender.
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Just before serving, fold the sautéed mushrooms into the pheasant mixture.
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Serve the pheasant and sauce over a bed of cooked wild rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 415.1kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 4.0g20%
- Cholesterol 106.8mg36%
- Sodium 98.5mg5%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.4g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When flambéing, ensure the kitchen is well-ventilated and keep a lid nearby to smother any unexpected flare-ups.
Horseradish can vary in heat; taste before adding the full amount if you prefer a milder sauce.
If pheasant is unavailable, chicken thighs can be substituted, though the cooking time may need slight adjustment.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to prevent the cream from separating.
