Pheasant With Sauce
A flavorful pheasant dish featuring a rich sauce with olives, garlic, and spices, perfect for special occasions and enthusiasts of hearty, gamey poultry flavors.
Ingredients
Instructions
- Coat the pheasants with flour seasoned with salt, pepper, and paprika.
- Heat butter in a skillet and brown the pheasants on all sides.
- Slice garlic and add to the skillet along with chopped ripe olives, water, and Worcestershire sauce; cover tightly.
- Simmer for 45 minutes.
- Turn the pheasants and add wine to the skillet.
- Cover and simmer for an additional 45 minutes or until the pheasants are tender.
- Serve hot with the sauce.
Tips & Substitutions
For a crispier skin, let the pheasant rest after coating it in flour. You can substitute the ripe olives with green olives or capers if desired. If you want a richer flavor, consider adding a splash of white wine to the sauce. Ensure to check the pheasants' internal temperature, which should reach 165°F for safe consumption. For a twist, serve with a side of Potatoes Topped With Cornflakes.
Serving Suggestions
Serve the pheasant hot, drizzled with the savory sauce, alongside buttery mashed potatoes or a fresh green salad for a balanced meal. It pairs beautifully with Old South Apple Pudding for dessert, providing a sweet contrast to the savory flavors of the dish. Consider offering crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftover pheasant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant in a skillet over low heat with a splash of water or broth to keep it moist, covering it to retain steam. Alternatively, you can microwave it in a covered dish for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant With Sauce contains roughly 238 calories, with 2g protein, 9g carbohydrates, and 23g fat. It is an excellent source of vitamin C (31% of the Daily Value) and vitamin A (28% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 chicken instead of pheasant?
Yes, you can substitute chicken for pheasant in this recipe. Adjust the cooking time as chicken pieces may cook faster than pheasant. Ensure that the chicken reaches a minimum internal temperature of 165°F before serving.
What wine should I use for this recipe?
A dry white wine like Sauvignon Blanc or Chardonnay works well in this recipe. It enhances the sauce's flavor without overpowering the dish. If you prefer a red wine, a light Pinot Noir can also complement the pheasant nicely.
Can I make this dish ahead of time?
Absolutely! You can prepare the pheasant and sauce a day ahead. Simply cool and store it in the refrigerator. Reheat gently on the stove before serving, adding a little water or broth to maintain moisture.
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).