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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the pheasant
2 whole pheasants (about 2–2 ½ lbs / 900–1.1 kg each), jointed into 4–6 pieces each
2 tbsp olive oil
2 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
1 cup chicken or game stock
1 cup heavy cream
2 tbsp fresh 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
2 whole pheasants (about 2–2 ½ lbs / 900–1.1 kg each), jointed into 4–6 pieces each
2 tbsp olive oil
2 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
1 cup chicken or game stock
1 cup heavy cream
2 tbsp fresh 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.
Pheasant in Creamy White Wine & Tarragon Sauce
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