Tender pheasant pieces are pan-seared, then gently simmered in white wine, cream, and tarragon until infused with delicate flavor. A rustic yet refined main course that feels both comforting and celebratory.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
For the pheasant
2whole pheasants (about 2–2 ½ lbs / 900–1.1 kg each), jointed into 4–6 pieces each
2tbspolive oil
2tbspbutter
1shallot, finely chopped
2clovesgarlic, minced
1cupdry white wine (e.g., Sauvignon Blanc or Chardonnay)
1cupchicken or game stock
1cupheavy cream
2tbspfresh tarragon leaves, chopped (plus extra for garnish)
Salt & freshly ground black pepper
Optional garnish
Extra tarragon sprigs
Lemon wedges
Prepare pheasant
1
Pat pheasant pieces dry with paper towels.
Season generously with salt and black pepper.
Brown the pheasant
2
In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
Sear pheasant pieces on all sides until golden brown (about 8–10 minutes).
Remove pheasant from pan and set aside.
Build the sauce base
3
In the same pan, lower heat to medium.
Add shallot and garlic; sauté until softened and fragrant (about 3 minutes).
Deglaze with white wine, scraping up brown bits. Simmer for 5 minutes until reduced by half.
Braise the pheasant
4
Return pheasant pieces to the pan.
Pour in stock, cover, and simmer gently for 20–25 minutes, until pheasant is nearly cooked through.
Finish the sauce
5
Remove lid, stir in cream and chopped tarragon.
Simmer uncovered for another 8–10 minutes, until sauce thickens and pheasant is tender.
Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Serve
6
Arrange pheasant pieces on a platter or individual plates.
Spoon over creamy tarragon sauce.
Garnish with extra fresh tarragon sprigs.
Serving Suggestions
7
Perfect with buttered tagliatelle, mashed potatoes, or wild rice to soak up the sauce.
Add roasted carrots, parsnips, or green beans for balance.
Pair with a light-bodied red wine (Pinot Noir, Beaujolais) or a creamy white (Chardonnay, Viognier).
Tips & Variations
8
Make-ahead: Sauce can be made in advance; gently reheat and add pheasant before serving.
Alternative meats: Works beautifully with chicken thighs, Cornish hens, or guinea fowl if pheasant isn’t available.
Extra luxe: Stir in 1 tsp Dijon mustard or a splash of brandy for extra depth.
Texture boost: Add sautéed mushrooms for earthiness alongside the pheasant.
Ingredients
For the pheasant
2whole pheasants (about 2–2 ½ lbs / 900–1.1 kg each), jointed into 4–6 pieces each
2tbspolive oil
2tbspbutter
1shallot, finely chopped
2clovesgarlic, minced
1cupdry white wine (e.g., Sauvignon Blanc or Chardonnay)
1cupchicken or game stock
1cupheavy cream
2tbspfresh tarragon leaves, chopped (plus extra for garnish)
Salt & freshly ground black pepper
Optional garnish
Extra tarragon sprigs
Lemon wedges
Directions
Prepare pheasant
1
Pat pheasant pieces dry with paper towels.
Season generously with salt and black pepper.
Brown the pheasant
2
In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
Sear pheasant pieces on all sides until golden brown (about 8–10 minutes).
Remove pheasant from pan and set aside.
Build the sauce base
3
In the same pan, lower heat to medium.
Add shallot and garlic; sauté until softened and fragrant (about 3 minutes).
Deglaze with white wine, scraping up brown bits. Simmer for 5 minutes until reduced by half.
Braise the pheasant
4
Return pheasant pieces to the pan.
Pour in stock, cover, and simmer gently for 20–25 minutes, until pheasant is nearly cooked through.
Finish the sauce
5
Remove lid, stir in cream and chopped tarragon.
Simmer uncovered for another 8–10 minutes, until sauce thickens and pheasant is tender.
Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Serve
6
Arrange pheasant pieces on a platter or individual plates.
Spoon over creamy tarragon sauce.
Garnish with extra fresh tarragon sprigs.
Serving Suggestions
7
Perfect with buttered tagliatelle, mashed potatoes, or wild rice to soak up the sauce.
Add roasted carrots, parsnips, or green beans for balance.
Pair with a light-bodied red wine (Pinot Noir, Beaujolais) or a creamy white (Chardonnay, Viognier).
Tips & Variations
8
Make-ahead: Sauce can be made in advance; gently reheat and add pheasant before serving.
Alternative meats: Works beautifully with chicken thighs, Cornish hens, or guinea fowl if pheasant isn’t available.
Extra luxe: Stir in 1 tsp Dijon mustard or a splash of brandy for extra depth.
Texture boost: Add sautéed mushrooms for earthiness alongside the pheasant.
