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Pheasant in Mustard Sauce

 Pheasant in Mustard Sauce
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
2 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 399 calories, 21 g fat (7 g saturated fat), 121 mg cholesterol, 1,215 mg sodium,

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Pheasant in Mustard Sauce (continued)

Nutritional Facts: 7 g carbohydrate, 1 g fiber, 47 g protein.