Time 2h25m Yield 4 Number Of Ingredients 5 Steps:
Preheat an oven to 250 degrees F (120 degrees C). Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top. Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.
Time 4h45m Yield 6 Number Of Ingredients 11 Steps:
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives. Cover, and cook on High for 4 hours, or Low for 7 hours.
Time 3h15m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Roll cut-up bird pieces in flour and brown in hot oil. Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed. Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender. Pour cooking sherry over bird about the last hour of cooking.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Melt butter or margarine in a heat-proof Dutch oven. When hot, sauté the pheasant gently all over until it’s golden brown. Remove the bird. Add flour, stock and wine, blend smoothly. Bring to a boil and add seasoning. Return bird to the Dutch oven and cover. Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Time 20m Yield Four servings Number Of Ingredients 9 Steps:
Sprinkle the breasts with salt, pepper and paprika. Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates. Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.
More about “baked pheasant in wine sauce recipes”
Time 1h45m Yield 3-4 servings. Number Of Ingredients 10 Steps:
Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
