Ingredients with Measurements:
- 4 pheasant breasts
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 cup dry red wine
- 1 cup chicken broth
- 1/2 cup chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Season the pheasant breasts with salt and pepper, then coat them in flour.
2. In a large skillet, melt the butter over medium-high heat.
3. Add the pheasant breasts to the skillet and cook until browned on both sides, about 5 minutes per side. Remove the pheasant from the skillet and set aside.
4. Add the onion, carrot, celery, and garlic to the skillet and cook until softened, about 5 minutes.
5. Pour in the red wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
6. Add the chopped tomatoes, tomato paste, thyme, bay leaf, salt, and pepper to the skillet. Stir to combine.
7. Return the pheasant breasts to the skillet, nestling them into the sauce.
8. Cover the skillet with a lid and simmer for 20-25 minutes, or until the pheasant is cooked through and the sauce has thickened.
9. Remove the bay leaf and discard.
10. Serve the pheasant chasseur hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the pheasant
- Medium heat for cooking the vegetables and simmering the sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 13g
- Protein: 32g
- Sodium: 480mg
- Fiber: 2g
Substitutions for ingredients:
- Instead of pheasant, you can use chicken breasts or thighs.
- Instead of red wine, you can use beef broth or chicken broth.
- Instead of dried thyme, you can use fresh thyme.
Variations:
- Add mushrooms to the skillet with the vegetables for a richer flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
Tips and Tricks:
- Make sure to season the pheasant with salt and pepper before coating it in flour.
- Brown the pheasant well on both sides to develop a deep, rich flavor.
- Use a wooden spoon to scrape the bottom of the skillet when adding the wine and broth to release any browned bits.
- Simmer the sauce with the lid on to prevent it from reducing too quickly.
Storage Instructions:
- Store any leftover pheasant chasseur in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pheasant chasseur in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve the pheasant chasseur on a bed of mashed potatoes or rice.
- Garnish the dish with chopped fresh parsley for a pop of color.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the pheasant chasseur with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
- Mashed potatoes
- Rice pilaf
- Roasted carrots and parsnips
- Green salad
Troubleshooting Advice:
- If the sauce is too thin, simmer it with the lid off to reduce it further.
- If the pheasant is not cooked through after 25 minutes, continue to simmer it until it reaches an internal temperature of 165°F.
Food Safety Advice:
- Make sure to cook the pheasant to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Chasseur is a French term that means "hunter." This dish is traditionally made with game meat and a rich, wine-based sauce.
Flavor Profiles:
- Rich, savory, and slightly tangy from the red wine and tomatoes.
Serving Suggestions:
- Serve the pheasant chasseur as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Rich, Tangy, Herbaceous, Earthy