Pheasant With Cabernet Sauce Recipe

Name: Pheasant With Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces; Salt and freshly ground pepper to taste; 4 tablespoons finely chopped shallots; 1/2 cup finely diced carrots; 1/2 cup finely diced celery; 16 small white mushrooms; 16 small white pearl onions; 1 teaspoon finely chopped garlic; 6 juniper berries; 2 whole cloves; 1 tablespoon butter; 2 tablespoons flour; 2 tablespoons Cognac; 4 cups cabernet wine; 1 cup fresh or canned chicken broth; 1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

Servings: persons

2 tablespoons vegetable oil
2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
1/2 cup finely diced carrots
1/2 cup finely diced celery
16 small white mushrooms
16 small white pearl onions
1 teaspoon finely chopped garlic
6 juniper berries
2 whole cloves
1 tablespoon butter
2 tablespoons flour
2 tablespoons Cognac
4 cups cabernet wine
1 cup fresh or canned chicken broth
1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

1
Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat.
2
Add the pheasant pieces skin side down.
3
Sprinkle with salt and pepper to taste.
4
Cook, stirring occasionally, until the meat is golden brown.
5
Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves.
6
Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
7
Drain the fat and add the butter and flour; stir and blend well.
8
Pour the Cognac over the pheasant pieces and let it ignite.
9
Add the wine, chicken broth and bouquet garni.
10
Stir and blend well.
11
Bring to a boil, cover and simmer about 30 minutes, or until tender.
12
Remove the bouquet garni and serve hot.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces, Salt and freshly ground pepper to taste, 4 tablespoons finely chopped shallots, and more.

Yes, Pheasant With Cabernet Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant With Cabernet Sauce

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