Pheasant with Mushrooms and Onions
Elevate your dinner table with this elegant recipe for Pheasant with Mushrooms and Onions—a rustic yet refined dish that combines the earthy flavors of cremini mushrooms, caramelized onions, and tender, oven-roasted pheasant. Perfectly seared pheasant halves are nestled into a savory blend of white wine, chicken stock, fresh thyme, and a touch of cream, creating a rich, velvety sauce that’s perfect for pairing with crusty bread or roasted vegetables. With minimal prep time and an impressive presentation, this dish is ideal for special occasions or an indulgent dinner. Garnished with a sprinkle of fresh parsley, this one-pot recipe is as flavorful as it is visually stunning. Keywords: pheasant recipe, roasted pheasant, mushrooms and onions, creamy wine sauce, gourmet dinner ideas.
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Ingredients
- 2 whole (about 4-5 lbs total, split in halves) pheasant
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large (sliced thinly) yellow onion
- 10 ounces (sliced) cremini mushrooms
- 4 cloves (minced) garlic
- 1 cup dry white wine
- 1 cup chicken stock
- 6 sprigs fresh thyme
- 1 bay leaf
- 0.5 cup heavy cream
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon (plus more to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Step 3
Season the pheasant halves generously with salt and black pepper on both sides.
Step 4
Sear the pheasant pieces in the hot skillet, skin-side down first, until golden brown, about 4-5 minutes per side. Remove the pheasant from the skillet and set aside.
Step 5
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter to the skillet.
Step 6
Add the sliced onions to the skillet and sauté for 5-6 minutes until softened and starting to caramelize.
Step 7
Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 8
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Step 9
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2-3 minutes.
Step 10
Add the chicken stock, thyme sprigs, and bay leaf to the skillet. Stir to combine.
Step 11
Return the seared pheasant halves to the skillet, nestling them into the onion and mushroom mixture. Spoon some of the liquid over the pheasant.
Step 12
Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
Step 13
Bake for 50-60 minutes, or until the pheasant is fully cooked and tender (internal temperature should reach 165°F/74°C).
Step 14
Carefully remove the skillet from the oven and transfer the pheasant halves to a platter. Cover loosely with foil to keep warm.
Step 15
Place the skillet back on the stove over medium heat and stir in the heavy cream. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.
Step 16
Remove the thyme sprigs and bay leaf from the sauce.
Step 17
Serve the pheasant halves with the mushroom and onion sauce spooned over the top. Garnish with chopped fresh parsley.
Step 18
Enjoy your Pheasant with Mushrooms and Onions!
Nutrition Facts
| Serving size | (5026.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10109.7 |
| Total Fat 546.4g | 0% |
| Saturated Fat 185.9g | 0% |
| Polyunsaturated Fat 46.8g | |
| Cholesterol 3432.2mg | 0% |
| Sodium 10012.2mg | 0% |
| Total Carbohydrate 51.0g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 22.0g | |
| Protein 1197.0g | 0% |
| Vitamin D 310.1IU | 0% |
| Calcium 801.4mg | 0% |
| Iron 57.2mg | 0% |
| Potassium 11827.3mg | 0% |
Source of Calories