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Pheasant with Oregano Cream Sauce

Creamy herbed pheasant - perfect for a flavorful family dinner!

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 6

Ingredients

2: pheasants (2 1/2 to 3 pounds each), thawed if frozen

1/2: cup all-purpose flour

1/2: teaspoon seasoned salt

1/4: teaspoon pepper

2: tablespoons vegetable oil

1: package (8 ounces) whole mushrooms

2: cups baby-cut carrots

1: tablespoon butter or margarine

1: cup half-and-half

1/2: cup chicken broth

2: tablespoons dry sherry or chicken broth

1: tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves

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Directions

1 Heat oven to 350°. Cut each pheasant in half along backbone and breastbone from tail to neck with kitchen scissors. Mix flour, seasoned salt and pepper in shallow bowl. Coat pheasant generously with flour mixture. Reserve remaining flour mixture.
2 Heat oil in 12-inch skillet over medium-high heat. Cook pheasants in oil 3 to 4 minutes on each side or until well browned. Place in ungreased rectangular pan, 13x 9 x 2 inches, or in shallow roasting pan. Top and surround pheasants with mushrooms and carrots.
3 Melt butter in 2-quart saucepan over medium heat. Add enough additional flour to remaining flour mixture to make 2 tablespoons. Stir flour mixture into butter. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and oregano. Pour evenly over pheasants.
4 Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes, spooning sauce in pan over pheasants once, until pheasants are tender and juice is no longer pink when centers of thickest pieces are cut. Remove pheasants from pan with slotted spoon. Stir sauce until smooth. Serve sauce with pheasants.

EXPERT TIPS

Expert Tips

Back from hunting empty-handed? You can use chicken instead of pheasant in this dish. If you don't have oregano, either fresh or dried rosemary or thyme would be great substitutes in this flavorful pheasant dish.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 360),

% Daily Value

Total Fat: 40g; 40%
(Saturated Fat 14g, 14% ),
Cholesterol: 230mg; 230%;
Sodium: 500mg; 500%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 2g 2% ),
Protein: 76g; 76%

% Daily Value*:

Exchanges:

6 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/30/2010 11:06:45 AM REPORT ABUSE nate3781 said:

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This is a recipe I will defiantly use again. I ended up de-boning the birds cooking only the breasts. They turned out excellent. The would work well with chicken as well. It is pretty easy to prepare, and is full of flavor. I did end up putting the remaining Chicken Broth in the base of the pan to keep the meat moist. The Sauce was a little thick, but overall, a very good meal.

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