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I really like to bone the breasts out and then put them into a Ziploc freezer bag with 3 tablespoons of flour, a 1/2 teaspoon of pepper and a 1/2 teaspoon of salt. Shake it well to coat your pheasant breasts. Reserve the extra flour. Drizzle a little vegetable oil in a large skillet (one that has a lid) and melt a couple tablespoons of butter in the skillet with the oil. Brown the pheasant breasts on both sides over medium heat. Add a 1/2 a white onion that has been pretty finely diced, 3/4 a cup of chicken stock and a bay leaf. Reduce heat and cover allowing it to simmer about 1 hour. Stir in 1/2 a cup of heavy cream or half and half and heat through. Discard the bay leaf. Add the excess flour to the pan to thicken to desired consistency for pan gravy.
This seems to work well no matter the age of the bird, and all the juices and gravy keeps it from drying out. The above amounts work good for 1 rooster, just increase and adjust as needed. My family likes this gravy over the pheasant and spooned over mashed potatoes or rice on the side as well. Make a vegetable and you have a meal. | |
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Favorite recipes for pheasant?
