Pheasant With Cabernet Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 2pheasants (about 2½ pounds each), each cut into 8 serving pieces
- Salt and freshly ground pepper to taste
- 4tablespoons finely chopped shallots
- ½cup finely diced carrots
- ½cup finely diced celery
- 16small white mushrooms
- 16small white pearl onions
- 1teaspoon finely chopped garlic
- 6juniper berries
- 2whole cloves
- 1tablespoon butter
- 2tablespoons flour
- 2tablespoons Cognac
- 4cups cabernet wine
- 1cup fresh or canned chicken broth
- 1bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried
Nutritional analysis per serving (8 servings)
632 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 57 grams protein; 1191 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
Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
- Step 2
Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
- Step 3
Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.
Private Notes
Comments
The prior note seemed like an omen. We too got a frozen pheasant at Whole Foods for the holidays. This older recipe also reminded us of many wonderful New Year’s Eve dinners at a favorite French restaurant where pheasant served in individual cast iron pots was our meal of choice. The result was delicious. Like a traditional coq au vin made with pheasant. We repurposed the extra sauce by straining it, cooking chicken legs and thighs in it, then returning the original vegetables.
Lovely. One pheasant (thawed, from Whole Foods), approximately half the recipe. Served with risotto with wild rice and a small green salad. Beautiful winter dinner. Used a Rhone wine. Pheasant more tender than I expected; would do it again but put covered in oven at 350? I think, for about 45 minutes.
Incredibly rich with great depth of flavor. We had leftovers and the dish was much better the next day! Store-bought pheasant is very expensive, and in my view not worth it. Tastes like chicken! I bet a wild bird would have tasted better. I might try this recipe with a couple of cornish game hens.