Delicious Baked Pheasant in a Rich Wine Sauce
Are you looking for a delicious and elegant way to enjoy pheasant? Look no further than this baked pheasant in wine sauce recipe! This dish is perfect for a romantic dinner or special occasion, and it’s sure to impress even the most discerning palate.
With succulent pheasant breast cooked to perfection in a white wine sauce, complemented with earthy mushrooms and fragrant rosemary, this dish has all the elements of a gourmet meal. The best part is that it’s surprisingly simple to prepare, even for home cooks who are new to working with game meat.
Whether you’re an avid hunter looking for new ways to enjoy your harvest or simply someone who loves experimenting with elegant flavors in the kitchen, this baked pheasant recipe is sure to become a favorite. Stick with me as I guide you through the recipe and share my top tips and tricks for getting perfect results every time.
Why You’ll Love This Recipe
Are you tired of the same old chicken dishes and looking to switch things up for a special occasion or family dinner? Then this baked pheasant in wine sauce recipe is perfect for you! Trust me, once you bite into the tender, juicy pheasant breasts smothered in a luxurious mushroom wine sauce, your taste buds will thank you.
This dish is particularly great if you’re looking to impress your guests with a gourmet meal that looks and tastes like it was made by a professional chef. The flavors meld together wonderfully – the earthy, woodsy taste of rosemary complements the sweetness of the chestnuts and onions, while the white wine adds a bright acidity that cuts through the richness of the mushroom sauce.
But don’t worry, just because it looks fancy doesn’t mean it’s difficult to make. In fact, this recipe can be made in just an hour with basic cooking tools and ingredients that are readily available in most supermarkets. So whether you’re new to cooking pheasant or seasoned at it, you’ll find this recipe simple and enjoyable to make.
Are you still not convinced? Let’s talk about the nutritional benefits of pheasant meat. Not only is it rich in protein, but it’s leaner in fat than chicken or beef. Plus, swapping out red meat for game meat like pheasant may help reduce your risk of heart disease.
In conclusion, this baked pheasant in wine sauce recipe is not only a crowd-pleaser but also offers numerous health benefits. So why not take advantage of these perks and give this dish a try? You won’t regret it!
Ingredient List
- 1 2 to 2 lbs. pheasant, whole or pheasant breasts
- 2 cups white wine, divided
- 1/4 cup cooking sherry
- 1/4 cup port wine or red wine
- 1 onion, diced
- 2 tablespoons garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dry parsley flakes
- 1 teaspoon rosemary, crushed
- Salt and pepper to taste
- 4 cups water
- 8 ounces mushroom pieces
- 1/2 cup chestnuts, or canned roasted chestnuts, drained and sliced
Note: If you can’t find wild pheasant, use farmed pheasant.
Pheasant Mushroom Wine Sauce Ingredients
- Pan drippings from roasted pheasant or, if pan-fried, butter or margarine to equal pan drippings.
Or, you may use any leftover drippings you have saved from a previous roast.
(If you don’t have drippings or butter/margarine to equal, add chicken bouillon or chicken base to mushroom mixture.) - 2 tablespoons garlic, minced
- 8 ounces mushroom pieces
- 1/4 cup port wine
- 1/4 cup white wine (use part of the broth if using bouillon)
- Chestnuts (optional)
The Recipe How-To
Preparing the Pheasant
- Take one whole pheasant and clean it thoroughly under running water.
- Season the pheasant breast and legs with salt and pepper.
- In a bowl, mix together 1 cup of white wine, 2 tablespoons of cooking sherry, 2 tablespoons of lemon juice and some fresh or dried rosemary to make the marinade.
- Pour the marinade over the pheasant and let it marinate for at least 2 hours or overnight in the refrigerator.
Baking the Pheasant
- Preheat your oven to 375 degrees F.
- In a Dutch oven or a heavy pan, heat up some oil over medium heat.
- Add the onion, garlic and mushroom pieces to the pot and sauté for a few minutes until softened.
- Remove the pheasant from the marinade and pat dry with paper towels.
- Brown it on all sides in the Dutch oven with vegetables to sear in the flavors onto the meat.
- Add the remaining marinade sauce ingredients and some water (2 cups) to make a wine sauce that will cook with the pheasant in the oven.
- Cover the pot or Dutch oven and transfer it into your preheated oven for about an hour, basting every 10 minutes until cooked through.
Finishing touches
Once fully cooked through, remove the baked pheasant from your pot or Dutch oven using tongs, place on a platter, and cover it with foil to let it rest for about 10-15 minutes before serving.
Top tip: If you want crispy skin roast pheasant, place on a rack before roasting—this prevents steaming from underneath which leads to rubbery skin texture.
Enjoy the moistest port wine or red wine pheasant of your life with your friends and family. Don’t forget to serve with your favorite side dishes!
Substitutions and Variations
If you’re looking to switch up the flavors in this baked pheasant dish, there are a few substitutions and variations you can try:
– Wine: Instead of using white wine in the sauce, you can substitute it with red wine for a richer flavor. A port wine or marsala sauce would also pair well with the pheasant.
– Mushrooms: You can use any type of mushroom you prefer or have on hand. Button mushrooms or shiitake mushrooms would add a nice earthy flavor to the sauce.
– Chestnuts: If chestnuts are not readily available, you can substitute them with chopped almonds or toasted pecans for a similar nutty taste and texture.
– Marinade: For extra flavor, marinate the pheasant overnight before baking it. A marinade made from olive oil, lemon juice, garlic, and rosemary would be perfect for this dish.
– Slow Cooker: You can also prepare this dish in a slow cooker for an even easier preparation process. Simply add all the ingredients into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
These substitutions and variations will allow you to make a unique and customized version of this delicious recipe that best suits your tastebuds!
Serving and Pairing
Serving this baked pheasant with wine sauce recipe can turn any dinner into an elegant affair. The rich, flavorful aroma of the dish makes it a true crowd-pleaser. For serving, I suggest placing the roasted pheasant on a bed of steamed vegetables like carrots or asparagus to make it even more eye-catching.
This dish pairs well with white wine, particularly dry Chardonnay or Sauvignon Blanc, as their acidity helps cut through the richness of the sauce. The earthy and woodsy notes in Pinot Noir or Cabernet Sauvignon also complement the mushroom sauce nicely for those who prefer red wine.
As for sides, a simple mixed green salad with a citrus vinaigrette is a great way to start off the meal. Roasted potatoes or rice pilaf are also popular choices that absorb any remaining sauce on the plate.
For dessert, I recommend a light option like sorbet or fresh fruit to refresh your palate after such a flavorful meal. Toffee pudding or chocolate cake can complement the strong flavors of the pheasant but may be too heavy for some diners.
Overall, this baked pheasant in wine sauce recipe is a delicious crowd-pleaser perfect for special occasions or intimate gatherings. Remember to serve it with your favorite type of wine and all the complementary sides to enhance the dining experience!
Make-Ahead, Storing and Reheating
This baked pheasant in wine sauce recipe can be made ahead for a stress-free dinner party. Prepare it the day before, then simply reheat and serve. To store the cooked pheasant, let it cool to room temperature before placing it in an airtight container in the refrigerator for up to three days.
When ready to serve, preheat your oven to 350 degrees F and transfer the pheasant and its sauce to a baking dish. Cover the dish with foil and bake for 15-20 minutes or until heated through. You can also reheat the pheasant and sauce in a slow cooker on low heat for 2-3 hours.
For best results, avoid reheating the pheasant breast in a microwave as it may dry out the meat. If you have leftover mushroom wine sauce, it can be stored in an airtight container in the refrigerator or frozen for up to three months.
This recipe is also perfect for those who love to meal prep. You can cook the entire dish ahead of time, portion it into meal prep containers, and store them in the refrigerator for up to four days or freeze them for up to two months. Simply reheat in the oven or microwave when ready to eat.
Overall, this baked pheasant in wine sauce recipe is a versatile dish that can be enjoyed freshly cooked or reheated at a later time with minimal effort.
Tips for Perfect Results
To ensure that your baked pheasant in wine sauce turns out perfect every time, here are a few tips that you can follow.
First, be sure to use fresh ingredients, especially the pheasant. If possible, try to get a whole wild pheasant from a reputable source. If you are not able to find a whole pheasant, you can also use pheasant breasts, which are readily available in many grocery stores.
Next, consider marinating the pheasant before baking it. A marinade made with white wine, lemon juice, and herbs such as rosemary and thyme can add flavor and help tenderize the meat.
When it comes to cooking the pheasant, make sure to season it well with salt and pepper on both sides. You can also pan-fry the pheasant breasts before baking them for added texture and flavor.
To prepare the wine sauce, use a good-quality dry white wine or red wine depending on your preference. You can also experiment with different types of wine such as marsala or port wine for a unique twist.
While preparing the sauce, do not forget to sauté the mushrooms and onions properly to bring out their flavors. Adding garlic can also enhance the taste of the dish.
When baking the pheasant, be sure to preheat your oven and use a heavy Dutch oven or slow cooker for best results. Cooking at 325 degrees Fahrenheit for an hour is generally recommended for a tender and juicy roast.
Lastly, let the baked pheasant rest for 5-10 minutes before serving. This allows the juices to distribute evenly throughout the meat and makes it more flavorful.
By following these tips, you can create an absolutely delicious baked pheasant in wine sauce that’s perfect every time!
FAQ
As we wrap up this recipe article, let’s address some common questions about this baked pheasant in wine sauce recipe. From substitutes to cooking methods, these FAQs will help you confidently tackle this dish and impress your guests with a mouth-watering meal.
How long does it take a pheasant to cook in the oven?
For optimal cooking, it is recommended to preheat the oven to 220C or gas mark 7. Take a roasting tin and place the pheasant on it, ensuring that it is positioned in the centre of the oven. Allow it to cook for 50 minutes, and make sure to baste it frequently. It is essential to cook it thoroughly until juices run clear when pierced with a fork and there is no pink meat left.
Which cooking method is best for pheasant?
Cooking pheasant by roasting the entire bird is a widely favored and straightforward method.
What wine is best for roast pheasant?
When it comes to pairing wine with game birds like roast pheasant and wild duck, it’s important to select a wine that complements the flavors of the meat. For lighter game like pheasant, a Pinot Noir from North America or New Zealand is an ideal choice, especially one with fruity notes. However, if you’re serving a more intensely flavored wild duck like Mallard, a robust wine with stronger flavors will be necessary to balance it.
What is the best temperature to cook pheasant?
Before cooking the pheasant, it’s essential to allow it to rest at room temperature for 30-60 minutes. The oven should then be heated to a minimum of 400°F, preferably 500°F. It’s necessary to preheat the oven for at least 15 minutes and up to 30 minutes.
Bottom Line
In conclusion, this Baked Pheasant in Wine Sauce recipe is a must-try for anyone who enjoys a delicious and hearty meal. The combination of pheasant, mushrooms, and wine sauce creates an explosion of flavors that will leave you craving for more. With easy-to-follow instructions, it can be prepared with ease even by novice cooks.
This recipe is not only perfect for special occasions but can also be a delightful midweek dinner to add variety to your meals. The aroma of this dish wafting from your kitchen is bound to make your guests’ mouth water and anticipate the feast ahead.
The recipe boasts various ingredients that can be substituted or varied to fit your preferences or available pantry items. You can serve this dish with chestnuts, mashed potatoes, or any other side dish that complements the rich and succulent meat.
Finally, this dish is perfect for making ahead of time when planning to entertain because it stores and reheats well without losing taste or texture. Above all, your choice of wine and pairing will undoubtedly elevate this already sumptuous meal instantly! So go ahead, try out this delicious recipe today!
Baked Pheasant in Wine Sauce Recipe
Ingredients
- 1 pheasant, cleaned and cut up
- 1 1/2 cups water
- 1 clove garlic
- 1 medium-size onion, sliced and separated into rings
- 1 (4 ounce) can mushroom pieces (can also use buttons)
- 6 pieces rosemary
- 1/4 teaspoon dry parsley flakes
- 2 ounces cooking sherry
Instructions
- 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.
Add Your Own Notes
Nutrition
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