Pheasant in Mustard Sauce
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 2 servings.
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
Ingredients
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2 boneless skinless pheasant breast halves
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon canola oil
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1 tablespoon butter
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1/4 cup chopped onion
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1 garlic clove, minced
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1/2 cup chicken broth
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2 tablespoons lemon juice
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3 tablespoons Dijon mustard
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3/4 teaspoon dried marjoram
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Hot cooked rice
Directions
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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.
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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.
Nutrition Facts
1 serving: 399 calories, 21g fat (7g saturated fat), 121mg cholesterol, 1215mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 47g protein.
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