Creamed Pheasant

Indulge in the rich, rustic flavors of Creamed Pheasant, a gourmet dish that transforms game meat into a luxurious meal. This recipe features tender, slow-simmered pheasant quarters nestled in a velvety sauce of creamy chicken stock, enhanced with aromatic vegetables like onion, carrots, and celery. A touch of thyme, garlic, and a bay leaf bring earthy depth, while a roux-based preparation ensures the sauce is irresistibly smooth. Perfect for special occasions or a cozy dinner, this dish comes together beautifully in just over an hour and pairs wonderfully with mashed potatoes, rice, or crusty bread. Whether you're a seasoned wild game enthusiast or trying pheasant for the first time, this comforting recipe strikes a balance between sophistication and hearty home-cooked appeal.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 whole (cleaned and quartered) Pheasant
• 4 tablespoons Butter
• 2 tablespoons Olive oil
• 1 medium (finely chopped) Yellow onion
• 2 medium (sliced) Carrots
• 2 sliced Celery stalks
• 4 cloves (minced) Garlic
• 3 tablespoons All-purpose flour
• 3 cups Chicken stock
• 1 cup Heavy cream
• 1 teaspoon (dried) Thyme
• 1 whole Bay leaf
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (freshly ground, or to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.

Step 2

Season the pheasant quarters with salt and pepper. Add to the skillet and brown on all sides, about 4-5 minutes per side. Remove the pheasant from the skillet and set aside.

Step 3

Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables have softened.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Step 5

Gradually whisk in the chicken stock, ensuring no lumps remain. Bring the mixture to a gentle simmer.

Step 6

Add the heavy cream, dried thyme, and bay leaf. Stir well to combine.

Step 7

Return the browned pheasant to the skillet, covering it with the creamy sauce and vegetables. Reduce the heat to low, cover the skillet, and let simmer gently for 60-70 minutes, or until the pheasant meat is tender and cooked through.

Step 8

Check the seasoning, adding more salt and pepper if needed. Remove and discard the bay leaf.

Step 9

Garnish with freshly chopped parsley before serving. Serve the creamed pheasant hot, alongside mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(2155.0g)

Amount per serving	% Daily Value*
Calories	2017.7

Total Fat 166.4g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 435.5mg	0%
Sodium 3587.4mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 15.1g	0%
Total Sugars 23.0g
Protein 48.8g	0%

Vitamin D 9.0IU	0%
Calcium 404.5mg	0%
Iron 9.1mg	0%
Potassium 1989.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.0%

Protein: 10.0%

Carbs: 13.0%