Pheasant In Milk
A rich and comforting dish featuring tender pheasant simmered in milk with seasoned flour, perfect for special occasions or hearty family meals.
Ingredients
Instructions
- Dredge the pheasant in seasoned flour, ensuring it's well coated.
- Brown the pheasant in fat on both sides until golden.
- Add approximately 2 inches of milk or cream to the pan.
- If desired, add 1/2 to 3/4 cup of carbonated lemon-lime drink when adding the milk.
- Simmer on top of the stove or bake in the oven until the pheasant reaches an internal temperature of at least 165°F, about 1 to 1.5 hours.
Tips & Substitutions
For optimal flavor, use fresh herbs like thyme or rosemary when browning the pheasant. If you prefer a thicker sauce, let the milk reduce for a few minutes after adding it to the pan. You can substitute the carbonated lemon-lime drink with a splash of white wine for a more savory note. Additionally, using heavy cream instead of milk can enhance richness.
Serving Suggestions
Serve the pheasant with a side of creamy mashed potatoes or roasted vegetables for a complete meal. A light salad, such as Nonie'S Salad Dressing over mixed greens, can provide a refreshing contrast. The dish pairs beautifully with crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftover pheasant in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of milk to keep it moist. Alternatively, you can reheat it in the oven at 350°F until warmed through, typically taking about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant In Milk contains roughly 29 calories, with 0g protein, 4g carbohydrates, and 1g fat.
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 a different type of bird for this recipe?
Yes, you can substitute pheasant with other game birds like quail or even chicken. However, cooking times may vary, so ensure the bird reaches an internal temperature of 165°F.
What can I do if the sauce is too thin?
If the sauce is too thin, you can thicken it by removing the pheasant and simmering the sauce for an additional 5-10 minutes. Another option is to mix a tablespoon of flour with cold water and stir it into the sauce, cooking until it thickens.
Is it necessary to brown the pheasant before adding milk?
Browning the pheasant adds depth of flavor and color to the dish. It creates a delicious crust that enhances the overall taste. Skipping this step could result in a less flavorful end result.
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).