Description
Smothered Pheasant is a comforting and elegant dish featuring tender pheasant breasts baked in a rich and creamy garlic-thyme sauce. This recipe combines the delicate game meat with a luscious sauce made from heavy cream, chicken broth, and fresh herbs, oven-baked to perfection for a moist and flavorful meal ideal for special occasions or cozy dinners.
Ingredients
Scale
Pheasant and Seasoning
- 2 skinless pheasant breasts
- Salt and pepper to taste
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves
Instructions
- Preheat and Prepare: 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 to enhance their natural flavor.
- Sauté Garlic: In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. This step infuses the butter with garlic aroma, forming the base for the sauce.
- Make the Creamy Sauce: Stir in the flour to the garlic butter to create a roux, cooking briefly. Gradually whisk in the chicken broth followed by the heavy cream, stirring constantly to avoid lumps. Simmer the sauce for 3-5 minutes until it thickens to a creamy consistency.
- Assemble and Bake: Place the seasoned pheasant breasts in the prepared baking dish and pour the creamy sauce evenly over them. Sprinkle fresh thyme leaves on top for a burst of herbal flavor.
- Cover and Cook: Cover the dish with foil to keep the moisture in and bake in the preheated oven for 25-30 minutes, or until the pheasant reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove from the oven and let the pheasant rest for five minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.
Notes
- This dish transforms the lean pheasant breasts with a luscious, creamy sauce that highlights delicate herb and garlic flavors.
- Use fresh thyme for the most vibrant aroma and taste; dried thyme can be substituted but reduce quantity by half.
- Covering with foil during baking helps keep the meat moist and tender.
- Let the pheasant rest after baking to maintain juiciness and enhance flavor.
- Perfect served with mashed potatoes, roasted vegetables, or crusty bread to complement the creamy sauce.
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
