Description
This recipe demonstrates how to cook pheasant in a pressure cooker, resulting in tender, flavorful meat with a rich, paprika-infused sauce. The pheasant pieces are dredged in seasoned flour, browned in oil inside the pressure cooker, then cooked under pressure with chicken broth to retain moisture and enhance flavor. A buttery pan sauce completes this hearty dish.
Ingredients
Scale
Pheasant and Coating
- 1 pheasant, bone-in, cut into pieces
- 1 egg
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Hungarian paprika
Cooking and Sauce
- 1 1/2 cups chicken broth
- 2 to 3 tablespoons butter
- Vegetable oil (a few tablespoons for browning)
Instructions
- Prepare the Egg Wash: Beat the egg with a little water in a bowl until well combined to create a wash that helps the flour mixture adhere to the pheasant pieces.
- Mix the Flour Coating: In a separate bowl, combine the flour, salt, pepper, and Hungarian paprika thoroughly to season the coating evenly.
- Coat the Pheasant: Dip each piece of pheasant into the egg wash to moisten, then dredge it thoroughly in the flour mixture, ensuring an even coating all around.
- Brown the Pheasant: Heat a few tablespoons of vegetable oil in the pressure cooker on its ‘brown’ setting. Once hot, carefully add the coated pheasant pieces and brown them on all sides to develop color and flavor.
- Add Broth and Cook Under Pressure: Pour the chicken broth into the pressure cooker with the browned pheasant. Cover and bring the cooker to full pressure; cook for 25 minutes under pressure to tenderize the meat.
- Release Pressure and Remove Meat: Allow the pressure to release naturally to avoid toughening the meat. Once safe, open the lid and remove the pheasant pieces, setting them aside on a plate.
- Make the Sauce: Add the butter to the remaining liquid in the cooker. Using the ‘brown’ setting, whisk the butter into the broth to create a rich, flavorful pan sauce to accompany the pheasant.
Notes
- Ensure the pheasant is cut into uniform pieces to promote even cooking.
- Natural pressure release helps keep the pheasant tender and juicy.
- You can adjust the amount of paprika depending on your spice preference.
- If your pressure cooker does not have a brown setting, use the sauté function to brown the meat and make the sauce.
- Serve with hearty sides like mashed potatoes or steamed vegetables to complement the rich flavors.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
