Breast Of Pheasant With Sour-Cream Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless pheasant breasts, about ⅓ pound each
- Salt and freshly ground pepper to taste
- 2teaspoons paprika
- 2teaspoons butter
- ½cup finely chopped onions
- 2sprigs fresh thyme or ½ teaspoon dried
- ¼cup dry white wine
- ⅓cup heavy cream
- ⅓cup sour cream
Nutritional analysis per serving (4 servings)
350 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the breasts with salt, pepper and paprika.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
A grandson went shooting and brought me frozen pheasant breasts. I made this twice and it was excellent. The second time, I threw in a cup of frozen little peas about the time I added the sour cream and it added a nice touch of color and flavor.
Leave the pheasant in the pan after six minutes while creating the sauce? It never says to take it out, but seems like it would be in the way of sauce prep. May be a dumb q, but I have never cooked pheasant.
A friend gifted us two pheasant breasts, which I had never eaten before. The recipe was tasty, but the pheasant was not done cooking after the 6 minutes described. I finished it in the oven for about 10 minutes. Served with Brussels sprouts and it was delicious!
Sauté pancetta in the butter to add some salty flavor. Other commenter said to add mushrooms. Awesomeness.