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.
Pat the pheasant pieces dry with paper towels.
Season with salt and pepper, and dust lightly with flour.
In a large skillet or sauté pan, heat 2 tbsp olive oil or butter over medium-high heat.
Sear the pheasant pieces until golden brown on all sides (about 6–8 minutes total).
Lower the heat, add 1 tbsp butter and herbs, and baste the pheasant.
Transfer to a warm plate to rest while making the sauce.
In the same pan, add 1 tbsp oil and 1 tbsp butter.
Sauté shallot until translucent, about 3 minutes.
Add garlic, stir briefly, then add mushrooms.
Cook until golden and all moisture has evaporated (~8–10 minutes).
Pour in white wine, scraping up any browned bits.
Simmer and reduce by half.
Add stock, return pheasant pieces to the pan, cover, and simmer gently for 10–15 minutes, until pheasant is just cooked through and tender.
Remove pheasant again and tent with foil.
Stir in cream, mustard, and thyme.
Simmer until sauce thickens slightly.
Add a squeeze of lemon juice if desired, and adjust seasoning.
Return pheasant to the sauce to rewarm and coat with the cream.
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
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
White wine: Chardonnay (oak-aged), Viognier, or dry Riesling
Red wine: Pinot Noir or Gamay
Non-alcoholic: Mushroom consommé or pear and thyme spritzer
3 servings