Name: Pheasant in Mustard Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless skinless pheasant breast halves; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon canola oil; 1 tablespoon butter; 1/4 cup chopped onion; 1 garlic clove, minced; 1/2 cup chicken broth; 2 tablespoons lemon juice; 3 tablespoons Dijon mustard; 3/4 teaspoon dried marjoram; Hot cooked rice

Open this recipe in the RecipeMuse app Open

Pheasant in Mustard Sauce

15 min2 servings

Until I met my husband, an avid hunter, I'd never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota

Ingredients

2 boneless skinless pheasant breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 tablespoon butter

1/4 cup chopped onion

1 garlic clove, minced

1/2 cup chicken broth

2 tablespoons lemon juice

3 tablespoons Dijon mustard

3/4 teaspoon dried marjoram

Hot cooked rice

Instructions

1 Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.

2 In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.