Mustardy Pheasant Breasts

Elevate your dinner table with the sophisticated flavors of Mustardy Pheasant Breasts, a dish that’s equal parts rustic charm and gourmet delight. Tender pheasant breasts are seared to golden perfection before being simmered in a luscious mustard cream sauce infused with Dijon, whole-grain mustard, and fragrant fresh thyme. Enhanced by the richness of butter and a splash of chicken stock, this sauce is absolutely irresistible, making it a perfect pairing with creamy mashed potatoes or crusty bread for sopping up every last drop. Ready in just 40 minutes, this recipe strikes the perfect balance between elegance and ease, ideal for impressing guests or transforming an everyday meal into something truly special. Must-try for game lovers and fans of bold, comforting flavors!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces pheasant breasts
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chicken stock
• 2 cloves garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Pat the pheasant breasts dry with paper towels. Season both sides with salt and black pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pheasant breasts and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and thyme. Sauté for about 1 minute until fragrant.

Step 4

Pour the chicken stock into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 5

Stir in the Dijon mustard and whole-grain mustard, mixing thoroughly. Then, add the heavy cream and stir until the sauce is smooth and well combined.

Step 6

Return the pheasant breasts to the skillet. Spoon some of the sauce over them and reduce the heat to low. Cover and let the pheasant simmer for 10-12 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

Step 7

Taste the sauce and adjust seasoning if needed. Stir in the fresh parsley just before serving.

Step 8

Plate the pheasant breasts and spoon the mustardy sauce generously over the top. Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

Nutrition Facts

Serving size	1073.2 grams (1073.2g)

Amount per serving	% Daily Value*
Calories	1801

Total Fat 135.70g	174%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 3.00g
Cholesterol 574mg	191%
Sodium 3028mg	132%
Total Carbohydrate 5.20g	2%
Dietary Fiber 1.40g	5%
Total Sugars 1.50g
Protein 110.50g	221%

Vitamin D 2IU	11%
Calcium 109mg	8%
Iron 8mg	43%
Potassium 1329mg	28%

*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: 72.5%

Protein: 26.2%

Carbs: 1.2%