Pheasant with Creamy Mushroom Sauce

Pheasant with Creamy Mushroom Sauce

This refined yet comforting dish brings together tender, lightly gamey pheasant with a silky, herbaceous mushroom cream sauce. It’s perfect for showcasing the subtle flavor of pheasant without overpowering it, and ideal for autumn or winter feasts. Pair it with rustic vegetables or a creamy mash for a truly satisfying meal.

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Yields3 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the Pheasant
 1 whole pheasant, jointed into breasts, thighs, and legs (or 4 skin-on pheasant breasts)
 Salt and freshly ground black pepper
 1 tbsp flour (for dusting)
 2 tbsp olive oil or butter (for browning)
 1 tbsp unsalted butter (for basting)
 2 sprigs thyme or rosemary
For the Mushroom Sauce
 1 tbsp butter
 1 tbsp olive oil
 1 shallot or small onion, finely minced
 2 cloves garlic, minced
 7 oz wild or cremini mushrooms, sliced
 ½ cup dry white wine (or dry cider)
 1 cup chicken or pheasant stock
 ½ cup heavy cream
 1 tsp Dijon mustard (optional)
 1 tsp chopped fresh thyme
 Salt and pepper to taste
 Optional: 1 tsp lemon juice for brightness
Prep & Sear the Pheasant
1

  1. Pat the pheasant pieces dry with paper towels.

  2. Season with salt and pepper, and dust lightly with flour.

  3. In a large skillet or sauté pan, heat 2 tbsp olive oil or butter over medium-high heat.

  4. Sear the pheasant pieces until golden brown on all sides (about 6–8 minutes total).

  5. Lower the heat, add 1 tbsp butter and herbs, and baste the pheasant.

  6. Transfer to a warm plate to rest while making the sauce.

Sauté the Mushrooms
2

  1. In the same pan, add 1 tbsp oil and 1 tbsp butter.

  2. Sauté shallot until translucent, about 3 minutes.

  3. Add garlic, stir briefly, then add mushrooms.

  4. Cook until golden and all moisture has evaporated (~8–10 minutes).

Deglaze & Simmer
3

  1. Pour in white wine, scraping up any browned bits.

  2. Simmer and reduce by half.

  3. Add stock, return pheasant pieces to the pan, cover, and simmer gently for 10–15 minutes, until pheasant is just cooked through and tender.

Finish the Sauce
4

  1. Remove pheasant again and tent with foil.

  2. Stir in cream, mustard, and thyme.

  3. Simmer until sauce thickens slightly.

  4. Add a squeeze of lemon juice if desired, and adjust seasoning.

  5. Return pheasant to the sauce to rewarm and coat with the cream.

To Serve
5

  • Plate pheasant over:

    • Pommes purée, celeriac mash, or buttered noodles

    • Sautéed greens or braised cabbage

  • Spoon creamy mushroom sauce generously over top.

  • Garnish with fresh thyme or parsley

Variations
6

  • Add crisped pancetta or bacon lardons to the sauce

  • Use tarragon instead of thyme for a French twist

  • Swap cream for crème fraîche for tangier depth

Pairing Suggestions
7

  • White wine: Chardonnay (oak-aged), Viognier, or dry Riesling

  • Red wine: Pinot Noir or Gamay

  • Non-alcoholic: Mushroom consommé or pear and thyme spritzer

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Ingredients

For the Pheasant
 1 whole pheasant, jointed into breasts, thighs, and legs (or 4 skin-on pheasant breasts)
 Salt and freshly ground black pepper
 1 tbsp flour (for dusting)
 2 tbsp olive oil or butter (for browning)
 1 tbsp unsalted butter (for basting)
 2 sprigs thyme or rosemary
For the Mushroom Sauce
 1 tbsp butter
 1 tbsp olive oil
 1 shallot or small onion, finely minced
 2 cloves garlic, minced
 7 oz wild or cremini mushrooms, sliced
 ½ cup dry white wine (or dry cider)
 1 cup chicken or pheasant stock
 ½ cup heavy cream
 1 tsp Dijon mustard (optional)
 1 tsp chopped fresh thyme
 Salt and pepper to taste
 Optional: 1 tsp lemon juice for brightness
Pheasant with Creamy Mushroom Sauce
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