Pheasant With Sautéed Apples
A flavorful pheasant dish featuring tender poultry in a creamy wine sauce, complemented by sautéed apples, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Combine flour, salt, and pepper in a plastic bag.
- Add 2 or 3 pheasant pieces at a time and shake to coat.
- Brown pheasant lightly in butter or margarine.
- Add wine (Sauterne).
- Cover and simmer about 35 to 55 minutes, or until tender.
- Remove pheasant to a warm platter.
- Beat cream with egg yolks.
- Slowly stir into pan drippings.
- Cook and stir over medium heat just until sauce is smooth and thickened.
- Do not boil.
- Pour sauce over pheasant.
- Garnish platter with sautéed apples.
Tips & Substitutions
For an extra flavor boost, consider adding fresh herbs like thyme or rosemary to the butter while browning the pheasant. If you don't have Sauterne, a dry white wine can be a good substitute. For a lighter version, you can use half-and-half instead of light cream. Always ensure the pheasant is cooked through to an internal temperature of 165°F.
Serving Suggestions
Serve the pheasant garnished with sautéed apples for a delightful contrast of flavors. This dish pairs beautifully with sides like roasted vegetables or creamy mashed potatoes, such as Betty'S Creamy Potato Salad. A crisp green salad would also complement the richness of the dish, balancing the meal perfectly.
Storage & Reheating
Store any leftover pheasant and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of cream or broth to maintain moisture. Avoid boiling to prevent the sauce from separating.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant With Sautéed Apples contains roughly 601 calories, with 9g protein, 25g carbohydrates, and 52g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1796mg per serving (78% 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 a different type of bird instead of pheasant?
Yes, you can substitute pheasant with chicken or guinea fowl, adjusting the cooking time accordingly since they may cook faster. The flavor will differ slightly, but the overall dish will still be delicious.
What can I serve with pheasant to make a complete meal?
Consider serving it alongside wild rice or a fresh vegetable medley. For a comforting touch, creamy dishes like Eileen'S Cheese Cake can provide a nice contrast to the savory pheasant.
How do I know when the pheasant is fully cooked?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F. Additionally, the meat should be tender and juices should run clear when pierced. If you’re unsure, cut into a piece to check for doneness.
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).