Saucy Pheasant
A hearty and comforting dish featuring tender pheasant simmered in a creamy mushroom sauce, perfect for cozy dinners and game meat enthusiasts.
Ingredients
Instructions
- Salt, pepper, and flour the cut-up pheasant pieces as for fried chicken.
- Brown the pheasant in a small amount of cooking oil until well browned.
- Add the cream of mushroom soup and water to the browned pheasant, then cover.
- Cook at a simmer for about 45 minutes or until the pheasant is well done, or place in the oven at 325°F and cook accordingly.
Tips & Substitutions
For a richer flavor, try adding garlic or onion powder to the flour mixture. If you don't have cream of mushroom soup, you can substitute it with cream of chicken or a homemade white sauce. Be sure to adjust the water amount to maintain a good sauce consistency. Pair the dish with rice or mashed potatoes to soak up the delicious sauce.
Serving Suggestions
Serve the saucy pheasant over a bed of rice or egg noodles to absorb the flavorful sauce. This dish pairs beautifully with steamed vegetables or a fresh salad. For a complete meal, consider serving a side of Emerald Salad Ring for a vibrant contrast on the plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant in a covered dish in the oven at 350°F for about 20-30 minutes until warmed through, or heat gently on the stovetop over low heat, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Saucy Pheasant contains roughly 280 calories, with 1g protein, 5g carbohydrates, and 29g fat. Note that it is relatively high in sodium, at 1765mg per serving (77% 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 be sure to fully thaw it in the refrigerator before cooking. This will help ensure even cooking and prevent any uneven textures.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute with a homemade white sauce or use cream of chicken soup for a different flavor profile. Both will work well in this recipe.
How do I know when the pheasant is fully cooked?
The pheasant is fully cooked when it reaches an internal temperature of 165°F in the thickest part of the meat. Alternatively, the meat should be tender and no longer pink. Using a meat thermometer is the most reliable method.
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).