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Smothered Pheasant
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Prep Time:
5 minutes
5 minutes
Cook Time:
105 minutes
105 minutes
Total Time:
110 minutes
110 minutes
Easy pheasant dish with tasty gravy, perfect over creamy mashed potatoes.
Ingredients:
- 6 skinless, boneless pheasant breast halves
- salt and black pepper to taste
- 0.5 cup all-purpose flour
- 0.5 cup butter
- 2 cups half-and-half cream
Instructions:
- Preheat your oven to 325°F (165°C).
- Season pheasant breasts generously with salt and pepper. Coat each breast in flour, shaking off any excess. Melt butter in an ovenproof Dutch oven over medium heat. Sear pheasant in butter until golden brown on both sides, around 5 minutes each side. Add half-and-half cream, bring to a simmer, and cover.
- Roast the pheasant breasts in the preheated oven until they are tender and fully cooked, around 1 1/2 hours. Ensure they reach an internal temperature of at least 165°F (74°C) by using an instant-read thermometer.
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