Description
Enjoy this rich and comforting Smothered Pheasant recipe featuring tender skinless pheasant breasts baked in a creamy garlic and thyme-infused sauce. Perfect for special occasions or cozy dinners, this dish offers a delightful blend of flavors and aromas with a luscious texture that will impress your guests.
Ingredients
Scale
Pheasant
- 2 skinless pheasant breasts
- Salt and pepper to taste
Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tsp fresh thyme leaves
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray. Season the pheasant breasts evenly with salt and pepper.
- Sauté Garlic: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to brown the garlic.
- Make Sauce: Stir in the all-purpose flour to the butter and garlic mixture to create a roux. Gradually whisk in the low-sodium chicken broth followed by the heavy cream. Continue to simmer the sauce for 3 to 5 minutes until it thickens to a creamy consistency.
- Assemble and Season: Place the seasoned pheasant breasts in the prepared baking dish. Pour the creamy garlic-thyme sauce over the pheasant evenly. Sprinkle fresh thyme leaves on top to infuse extra flavor.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes, or until the internal temperature of the pheasant reaches 165°F (74°C).
- Rest and Serve: Remove from oven and let the pheasant rest for 5 minutes before serving. This allows the juices to redistribute for tender, moist meat.
Notes
- Indulge in the rich flavors of smothered pheasant, a dish that elevates any meal into an unforgettable experience.
- This recipe features tender pheasant breasts enveloped in a creamy sauce infused with garlic and fresh thyme, creating a delightful harmony of taste and aroma.
- Perfect for special occasions or cozy evenings at home, this dish is sure to impress your guests while being surprisingly easy to prepare.
- Ensure not to overcook the pheasant to keep it moist and tender; use a meat thermometer for accuracy.
- Leftovers can be refrigerated and reheated gently to preserve the creamy sauce texture.
Nutrition
- Serving Size: 1 pheasant breast with sauce (200g)
- Calories: 490
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 120mg
