Pheasant In Wine Sauce
A hearty French-inspired dish featuring tender pheasant cooked in a rich wine sauce with vegetables, perfect for special occasions or elegant family dinners.
Ingredients
Instructions
- Dredge the pheasant pieces in flour seasoned with salt and pepper.
- Heat oil in a large, heavy skillet or Dutch oven and brown the pheasant pieces. Remove from the pan.
- Add more oil if necessary, and brown the carrots, celery, onions, and mushrooms on all sides.
- Pour in the red wine and return the pheasant to the pan. Add salt and pepper to taste.
- Cover the pan and lower the heat.
- Simmer until the leg meat is tender, about 30 minutes, turning the meat once during cooking. Add more liquid if needed.
Tips & Substitutions
For an even richer flavor, you can marinate the pheasant in the red wine for a few hours before cooking. If pheasant is unavailable, substitute with chicken or duck. When dredging the meat, consider using seasoned flour for added depth. Adding a sprig of rosemary or thyme while simmering enhances the dish's aroma. For a gluten-free option, use cornstarch instead of flour.
Serving Suggestions
Serve this pheasant in wine sauce with creamy mashed potatoes or a side of Swedish Vegetable Salad for a delightful contrast. Pair with a glass of the same dry red wine used in the recipe to enhance the flavors. Fresh crusty bread is also a great accompaniment to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can reheat in the microwave, covered, for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant In Wine Sauce contains roughly 2075 calories, with 36g protein, 292g carbohydrates, and 37g fat. It is an excellent source of vitamin A (304% of the Daily Value), dietary fiber (103% of the Daily Value), and iron (95% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other types of wine for this recipe?
While a dry red wine is recommended for its robust flavor, you can experiment with a dry white wine if you prefer a lighter taste. Just keep in mind that it will alter the overall flavor profile of the dish.
How do I know when the pheasant is done cooking?
The pheasant is done when the leg meat is tender and easily pulls away from the bone, typically after about 30 minutes of simmering. Using a meat thermometer, the internal temperature should reach at least 165°F (74°C) for safety.
Can I make this dish ahead of time?
Yes, this pheasant in wine sauce can be made ahead of time. In fact, the flavors improve after a day. Prepare the dish, let it cool, and store it in the refrigerator. Reheat gently before serving for optimal taste.
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).