Pheasant in Mustard Sauce Recipe

5 3 2
Pheasant in Mustard Sauce Recipe
Pheasant in Mustard Sauce Recipe photo by Taste of Home
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Pheasant in Mustard Sauce Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

Nutritional Facts

1 each: 399 calories, 21g fat (7g saturated fat), 121mg cholesterol, 1215mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 47g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pheasant in Mustard Sauce in Taste of Home April/May 1996, p33

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mnorth143 User ID: 3936543 17324
Reviewed Apr. 16, 2010

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

MY REVIEW
Rachel1782 User ID: 3072853 19174
Reviewed Jan. 2, 2010

"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."

MY REVIEW
Rachel1782 User ID: 3072853 10055
Reviewed Dec. 24, 2009

"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."

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