Sauteed Pheasant with Herbs (Faisan Saute aux Herbes)
Published December 29, 1981
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight)
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
2 whole cloves garlic, peeled
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried
¾ cup dry white wine
3 tablespoons cold butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
3 grams carbs; 199 milligrams cholesterol; 581 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 36 grams fat; 1 gram fiber; 698 milligrams sodium; 52 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle the pheasant pieces with salt and pepper.
- Step 2
Heat the butter in a skillet and add the pieces skin side down. Cook about two or three minutes until skin is golden brown. Turn the pieces and continue cooking about three minutes more.
- Step 3
Add the garlic, bay leaf, thyme and wine. Cover and cook 20 minutes or until the pheasant is tender.
- Step 4
Transfer the pheasant pieces to a serving dish. Swirl the three tablespoons of cold butter into the pan sauce. Pour and scrape the sauce (including garlic and thyme sprig) over the pheasant and serve sprinkled with chopped parsley.
Private Notes