Baked Pheasant
A hearty baked pheasant dish featuring tender game meat cooked with mushrooms, almonds, and cream, perfect for special occasions or cozy family dinners.
Ingredients
Instructions
- Quarter the pheasants or half the quails.
- Dip the game pieces in seasoned flour and brown in butter.
- Set aside the browned game.
- Saute mushrooms, sliced almonds, chopped onion, and chopped celery in butter.
- Place the browned game in a Dutch oven over the sauteed mixture.
- Cover and bake at 350°F (175°C) for 1 hour and 30 minutes.
- Add cream, salt, pepper, and dry sherry to the Dutch oven.
- Cover and bake for an additional 30 minutes or until the birds are tender.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary while sautéing the vegetables. If you don't have dry sherry, white wine can be a good substitute. Remember to brown the game well for extra depth of flavor. You can also use chicken if pheasant isn't available, but adjust cooking time accordingly.
Serving Suggestions
Serve the baked pheasant over a bed of fluffy rice or alongside creamy mashed potatoes to soak up the delicious sauce. A fresh green salad or roasted seasonal vegetables make excellent side dishes. This dish pairs beautifully with Jimmy Carter'S Peanut Butter Pie for dessert, creating a delightful meal.
Storage & Reheating
Leftover baked pheasant can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the pheasant in a baking dish with a splash of cream or broth to keep it moist and cover with foil. Heat in a preheated oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pheasant contains roughly 710 calories, with 14g protein, 14g carbohydrates, and 67g fat. It is an excellent source of vitamin C (56% of the Daily Value) and protein (29% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1861mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pheasant for this recipe?
Yes, you can use frozen pheasant. Just make sure to fully thaw it in the refrigerator before cooking to ensure even cooking. It’s best to marinate it overnight for enhanced flavor.
What can I substitute for cream if I want a lighter version?
You can use half-and-half or a mixture of milk and a bit of cornstarch to thicken, which will provide a lighter alternative. However, the sauce may not be as rich and creamy as the original recipe.
How do I know when the pheasant is cooked through?
The pheasant is done when the internal temperature reaches 165°F (74°C) and the meat is tender. You can also check if the juices run clear when pierced with a fork.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).