Smothered Pheasant or Grouse

Indulge in the rustic elegance of Smothered Pheasant or Grouse, a comforting dish that combines tender game birds with a rich, creamy sauce infused with aromatic herbs and fresh vegetables. This recipe takes you on a culinary journey, starting with golden-browned pheasants or grouse simmered to perfection in a savory blend of white wine, chicken stock, and thyme. A finishing touch of velvety heavy cream transforms the cooking liquid into a luxurious gravy, perfect for spooning over the succulent meat and hearty vegetables. Ideal for a special dinner, this dish pairs beautifully with mashed potatoes or rice, making it a memorable centerpiece that's as flavorful as it is satisfying. Keywords: smothered pheasant recipe, grouse in creamy sauce, game bird recipe, Dutch oven pheasant, comforting dinner idea.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 whole birds (about 2-3 lbs each) Pheasant or grouse
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 4 tablespoons Unsalted butter
• 2 tablespoons Vegetable oil
• 1 large, thinly sliced Onion
• 2 medium, peeled and cut into 1-inch pieces Carrots
• 2 medium, diced Celery stalks
• 3 cloves, minced Garlic
• 3 cups Chicken stock
• 1 cup White wine
• 3 whole sprigs Thyme sprigs
• 1 Bay leaf
• 0.5 cup Heavy cream
• 2 tablespoons, chopped for garnish Fresh parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the pheasants or grouse dry with paper towels and season them all over with salt and pepper.

Step 3

Dredge the birds lightly in flour, shaking off the excess.

Step 4

Heat the butter and vegetable oil in a large, oven-safe Dutch oven or deep skillet over medium heat.

Step 5

Brown the birds on all sides until golden, about 3-4 minutes per side. Remove them from the dish and set aside.

Step 6

In the same pan, add the sliced onions, carrots, and celery. Sauté for 5-7 minutes until softened and beginning to brown.

Step 7

Add the minced garlic and cook for an additional 1 minute.

Step 8

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan.

Step 9

Stir in the chicken stock, thyme sprigs, and bay leaf. Bring the mixture to a simmer.

Step 10

Return the birds to the pan, breast side up, ensuring they are partly submerged in the liquid.

Step 11

Cover the pan with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Cook for 75 minutes, or until the meat is tender and easily pulls away from the bone.

Step 13

Carefully remove the pan from the oven, and take the birds out to a plate. Cover them loosely with foil to keep warm.

Step 14

On the stovetop, bring the liquid in the pan to a simmer over medium heat.

Step 15

Stir in the heavy cream and continue to simmer for 5-7 minutes, or until the sauce thickens slightly.

Step 16

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 17

Return the birds to the pan to warm through for 5 minutes.

Step 18

Garnish with fresh parsley and serve the smothered pheasant or grouse with the vegetables and gravy over mashed potatoes or rice.

Nutrition Facts

Serving size	(4668.0g)

Amount per serving	% Daily Value*
Calories	4976.2

Total Fat 206.5g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 1895.5mg	0%
Sodium 4637.2mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 17.3g	0%
Total Sugars 29.8g
Protein 598.4g	0%

Vitamin D 0IU	0%
Calcium 678.2mg	0%
Iron 45.2mg	0%
Potassium 9181.8mg	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: 39.7%

Protein: 51.1%

Carbs: 9.2%