Pheasant La Creme

🥘 Pheasant à la Crème

Servings: 2–3
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 2 pheasant breasts, skin removed

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 1 cup cremini or button mushrooms, sliced

• ½ cup dry white wine (e.g., Sauvignon Blanc)

• ¾ cup heavy cream

• 1 teaspoon Dijon mustard (optional, for extra depth)

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the pheasant:
   Pat the pheasant breasts dry. Season both sides with salt and pepper.

2. Sear the pheasant:
   In a large skillet, heat olive oil over medium-high heat. Sear the pheasant breasts for 3–4 minutes per side until golden. Remove from the pan and set aside.

3. Sauté aromatics and mushrooms:
   Lower the heat to medium. Add butter, then sauté the shallot and garlic for 1–2 minutes. Add the sliced mushrooms and cook for 5–7 minutes, until softened and golden.

4. Deglaze with wine:
   Pour in the white wine to deglaze the pan, scraping up any brown bits. Let it simmer for about 3–4 minutes to reduce slightly.

5. Add cream and herbs:
   Stir in the heavy cream, thyme, and Dijon mustard if using. Simmer for 3–5 minutes until slightly thickened.

6. Return pheasant to pan:
   Place the seared pheasant breasts back into the sauce. Reduce heat to low, cover, and simmer gently for 10–15 minutes, or until the pheasant is cooked through and tender.

7. Finish and serve:
   Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley. Serve over rice, mashed potatoes, or buttered noodles.