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Pheasant in Mustard Sauce Recipe

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Until I met my husband, an avid hunter, I'd never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota

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Pheasant in Mustard Sauce Recipe

Prep: 20 min. Cook: 15 min.

Yield: 2 Servings

20 15 35

Ingredients

2 boneless skinless pheasant breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup chicken broth
2 tablespoons lemon juice
3 tablespoons Dijon mustard
3/4 teaspoon dried marjoram
Hot cooked rice

Directions

Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.
In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 399 calories, 21 g fat (7 g saturated fat), 121 mg cholesterol, 1,215 mg sodium, 7 g carbohydrate, 1 g fiber, 47 g protein.

Originally published as Pheasant in Mustard Sauce in Taste of Home April/May 1996, p33

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Reviews for Pheasant in Mustard Sauce (3)

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Pheasant in Mustard Sauce

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Reviewed on Apr. 16, 2010 by mnorth143

My husband hunts so we have a freezer full of pheasant. This recipe is terrific. Definately keeping it on file for future meals.

Reviewed on Jan. 02, 2010 by Rachel1782

Made it a second time and realized I didn't follow the broth measurements the first time - which was actually a good thing. This receipe will really need 1 1/2 to 2 cups of broth instead of just a 1/2 cup for the length of the simmer.

Reviewed on Dec. 24, 2009 by Rachel1782

Perhaps a bit heavy on the Dijon mustard or it could just be the brand I used was very strong. Absolutely terrific and a great substitute for chicken.