Elegant Pheasant Recipe - Allrecipes.com
Elegant Pheasant Recipe
  • READY IN hrs

Elegant Pheasant

Recipe by  

"An elegant and creamy dish which uses simple ingredients to enhance the flavor of the bird. What could be better than legendary rosemary and savory Dijon mustard as partners."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Stir the kosher salt into the water until dissolved. Soak the pheasant breasts in the brine for 1 hour at room temperature.
  2. Preheat an oven to 350 degrees F (175 degrees C). Place the herb seasoned stuffing mix crumbs into a shallow bowl; set aside. Whisk the butter, mayonnaise, sour cream, chives, and Dijon mustard together in a bowl until evenly mixed.
  3. Remove the pheasant breasts from the brine. Rinse in the sink, and pat dry with paper towels. Season the breasts to taste with salt and pepper if desired. Roll the breasts in the mayonnaise mixture, then press into the stuffing mix crumbs until covered on all sides. Gently shake excess crumbs from the breasts, and place into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  4. Bake in the preheated oven until the pheasant breasts are no longer pink in the center, about 1 hour. Turn the oven off, remove the foil, and allow the breasts to cook 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Dec 06, 2011

This was awesome!!!! It should be on top of the popularity list and ratings, it was moist and really delicious. My husband loved it also (being a South Dakota boy, he really knows his pheasant)

 
May 04, 2011

My husband does alot of hunting and he thinks this is the best recipe I've ever made for Pheasant breast. Me too!!!!

 

6 Ratings

Mar 19, 2014

I added 1 teaspoon of fresh diced rosemary. I have also added basil which goes well with the creamy sauce and even some tarragon.

 
Jan 19, 2014

Not sure I would classify this dish as "elegant" but I would classify it as delicious. I expected it to be dried out and way too salty but I was very wrong. This was extremely moist and you could taste each ingredient in every bite. This had a big Thanksgiving feel to it with the bird and stuffing mix which makes me want to experiment with some sort of cranberry reduction to drizzle over the top of it. This one is a keeper and I'm sure it would work just fine on turkey breast cutlets as well.

 
May 03, 2013

This recipe was a huge hit. My husband is already requesting I try this with other fowl.

 
Jan 26, 2013

Even the 4 yr old grandson liked it. It was pretty easy and very tasty. The pheasant wasn't dry at all, even having to bake for an hour. Excellent!

 

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Nutrition

  • Calories
  • 582 kcal
  • 29%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 38.7 g
  • 77%
  • Sodium
  • 8956 mg
  • 358%

* Percent Daily Values are based on a 2,000 calorie diet.

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