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Pheasant Breast with White Wine and Mushroom Sauce

December 27, 2018 by Fiona Maclean 15 Comments

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Easy Pheasant Recipes – Pheasant Breast in White Wine:

Skip straight to the recipe for Pheasant Breast in White Wine

My earliest memory of eating pheasant comes from a childhood in Norfolk.  My father was the village GP and, growing up in the 1960s and 70s in the countryside was a far cry from today’s high street offerings.  It was an era when much to my mother’s disgust, local farmers would turn up on the doorstep with a freshly shot brace of pheasant.  Not only did we have to hang the birds, but my mum was tasked with drawing and plucking the birds.  Luckily she soon discovered that the kindly lady who came in to clean the surgery was both willing and able to do both tasks for a small thank-you.   I remember feasting on pot-roast pheasant, loving the rich flavour which was quite unlike anything else I’d ever tried.  We didn’t have a stock of pheasant breast recipes as the idea of having just pheasant breast never crossed my mind, but then, that would have involved my mother in more butchery.pheasant breast in white wine sauce

Now, pheasant breasts are widely available from good supermarkets, game butchers and from online suppliers like Wild and Game a non-profit organisation with the main aim of introducing the British public to the great taste of game meat.  I was lucky enough to be sent a pack of four pheasant breasts (enough for two generous portions) and this recipe for pheasant breast with white wine, cream and mushroom sauce is the result.  One of the challenges of cooking meat off the bone, particularly game which is low in fat, is that it can quickly become too dry.  So, serving it with a rich creamy sauce is a good way to keep the meat moist and tender.

The cream, mushroom and white wine sauce I’ve used here is something which works well with chicken breasts too, with firm white fish or even with pork tenderloin.  You can mix it up a bit by leaving out the mushrooms and adding more mustard.  For me though, this version with a generous handful of buttery button mushrooms adds a touch of umami flavour to the sauce which contrasts well with the gamey meat.

I’ve served my pheasant breast recipe with buttered kale and mashed potato but, they’d work well with any seasonal autumn or winter vegetable (even buttered Brussel sprouts).  Next time I’ll be cooking up a batch of my spiced red cabbage as an accompaniment and serving with sauteed potato cubes for a contrast in texture and flavour.

Pheasant white wine mustard cream

 

4.84 from 12 votes
Pheasant breast white wine mustard cream
Print
Pheasant breast recipe with white wine and mushroom sauce
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An easy recipe for pheasant breasts in a creamy white wine, mustard and mushroom sauce

Course: Main Course, Main Dish
Cuisine: British
Keyword: easy game, Pheasant, pheasant breast recipe
Servings: 2
Calories: 450 kcal
Author: Fiona Maclean
Ingredients
Pheasant Breasts
  • 4 Skinned Pheasant Breasts If the pheasant breasts are not skinned, just make sure you cook them skin side down till the skin is golden
  • 20 g Butter
  • 15 ml Olive Oil
  • Pepper To season
White Wine and Mushroom Sauce
  • 50 ml Dry White Wine
  • 50 ml Chicken Stock
  • 2 Banana shallots Finely chopped
  • 50 ml Double cream
  • 100 g Button mushrooms Sliced
  • 40 g Butter
  • 1 tsp Grainy mustard
  • Salt and Pepper to season
Instructions
White wine and mushroom sauce
  1. Gently pan fry the mushrooms in 20 g of butter and put to one side

  2. Soften the shallots for 5 minutes in 20 g of butter

    Soften Shallots for White Wine Cream sauce
  3. Add the wine and stock and bring to simmering.  Cook for 10 minutes to reduce the liquid by about 50%

  4. Add the mustard and stir through

    Add Stock and reduce
  5. Add a couple of teaspoons of the reduction to the cream and stir through.  Then, pour the cream mixture into the pan and heat through carefully.  Continue to heat, stirring constantly, till the mixture is around the thickness of double cream.  

  6. Stir through the mushrooms Season with salt and pepper and keep warm while you cook the pheasant breasts.

Pheasant Breasts
  1. Season the pheasant breasts on both sides with a little pepper

  2. Heat the remaining butter and the olive oil in a large skillet, till foaming.  

  3. Add the pheasant breasts and cook on each side for 3-5 minutes.  Check with a skewer that they are cooked through.  Allow to rest for 5 minutes

  4. Serve the pheasant breasts smothered in mushroom and white wine sauce

Recipe Video

This is a delicious and easy recipe for pheasant breasts.  If you want to prepare in advance you can make the reduction for the white wine sauce and pre-fry the mushrooms so that the final cooking takes less than fifteen minutes.  And,  for that reason, I’d recommend the dish as a good winter supper party option.  Finally, did you know that some game birds can help improve your mood?  And, for someone like me, with a slow-acting thyroid, can improve conversion of T4 to T3 (and so help improve thyroid performance).  It’s all to do with the level of selenium in pheasant and partridge – about four times the level found in chicken.  So, why not try my recipe for pheasant breast in white wine and mushroom sauce.  And let me know what you think.

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Pheasant breast recipe with white wine sauce

 

Looking for something different?  Here’s a comfort recipe for Truffled Mac and Cheese that is perfect for a cold winter’s evening.  Or how about this classic Beef and Guinness Casserole with Winter Spices and Orange to lift it to a new dimension

 

Filed Under: Game, Mains, Recipes Tagged With: Cream, game, mushroom, Pheasant

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Jaime says

    January 10, 2021 at 9:25 pm

    I made this celeriac mash. Very nice. A lovely recipe that belies its simplicity.

    Reply
  2. Tracey Anderson says

    December 16, 2020 at 11:07 pm

    Sounds amazing!

    Reply
  3. Will says

    September 19, 2020 at 8:42 pm

    This was lovely. I got a bit creative with adding garlic and tarragon to the mushroom mix. Used half an onion instead of the shallots and Dijon mustard as I’d forgotten to by the whole grain one.

    Reply
    • Fiona Maclean says

      September 20, 2020 at 1:45 pm

      I love tarragon – in fact I’ve just done a recipe from one of those food boxes that uses mushrooms and tarragon. Definitely ok to add half an onion, I’d do that myself if I had no shallots. And, Dijon mustard is nice and mild – you should have got a slightly prettier sauce as a result I would think? Thank you for the feedback and glad the recipe worked for you

      Reply
  4. Helen says

    July 13, 2020 at 10:36 pm

    That was really yummy, I had never thought about pan frying the pheasant! Pheasant is usually dry, this was tender and tasted amazing – live the mushroom sauce recipe will definitely use again, thankyou!!!

    Reply
  5. Frances Rapley says

    June 21, 2020 at 10:25 am

    Looking forward to trying your recipe. I was brought up in Suffolk in the 1940’s/50’s and we too had Pheasants left on the doorstep for mum to deal with. Getting fed up with not being able to get out to the shops I clicked on Wild & Game on Facebook and got one of their deliveries. I’m enjoying the various sections of game and wondered if there was a recipe for the Pheasant breasts. I happen to have most of what you used so I’m already to cook late in the day

    Reply
    • Fiona Maclean says

      September 20, 2020 at 1:46 pm

      I do love Wild and Game produce – it’s a not-for-profit too, so nothing is overpriced!

      Reply
  6. Nadine says

    December 9, 2019 at 12:48 am

    I have some Pheasant breasts in the freezer and just could not find a recipe that i liked until i saw this one. I will be trying this out at the weekend, thanks!

    Reply
  7. Alice Dowling says

    December 1, 2019 at 5:24 pm

    Loved this recipe. Quick, no fuss and suitable for even novices to game cookery. The sauce is divine and complemented the pheasant breast beautifully!

    Reply
    • Fiona Maclean says

      September 20, 2020 at 1:47 pm

      So glad you enjoyed it! I don’t tend to make any complicated recipes!!!

      Reply
  8. Rhian Westbury says

    December 28, 2018 at 11:56 am

    Off the top of my head I don’t think I’ve ever had pheasant but I’d definitely be up for trying it. The creamy white wine and mushroom sauce sounds amazing x

    Reply
    • Fiona Maclean says

      December 28, 2018 at 12:21 pm

      I love game – things like pheasant have a bit more flavour than chicken – and game birds come in all sorts of sizes so you can pick a small bird for one (grouse, pigeon or partridge) or a larger one like pheasant for 2 or 3. For me, the idea of pheasant breast is quite luxurious – but ever so good!

      Reply
  9. Anosa says

    December 28, 2018 at 10:36 am

    I don’t think I have had pheasant before and your poor mum, what a job to do. But the meal looks absolutely yummy

    Reply
    • Fiona Maclean says

      December 28, 2018 at 12:19 pm

      LOL mum REALLY hated those moments – and she was SO happy when she found someone who was willing to deal with the pheasant for her. The sauce is quite yummy in its own right and works perfectly well with chicken breasts;)

      Reply
  10. Fiona Maclean says

    December 27, 2018 at 12:33 pm

    A delicious and easy recipe with a cream and white wine sauce that will work for a number of other dishes.

    Reply

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