Description
Pan-seared pheasant with wine reduction is a luxurious yet simple dish that transforms any meal into an exquisite dining experience. The tender, seared pheasant pairs beautifully with a rich, flavorful wine reduction sauce, creating a perfect balance of flavors. Whether entertaining guests or enjoying a cozy dinner at home, this recipe promises to impress and delight your taste buds.
Ingredients
Scale
- 2 pheasant breasts (about 200g each)
- 2 tablespoons olive oil
- 1 cup dry red wine
- 1 medium shallot, finely chopped (about 50g)
- 1 teaspoon fresh thyme leaves
- ½ cup low-sodium chicken broth
Instructions
- Prepare your ingredients: chop shallots and measure out the wine and broth.
- Heat olive oil in a skillet over medium-high heat. Season pheasant with salt and pepper, then sear skin-side down for about 4-5 minutes until golden brown.
- Flip the breasts, reduce heat slightly, and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Remove and keep warm.
- In the same skillet, sauté shallots until soft, about two minutes. Add red wine and scrape up browned bits from the pan.
- Stir in chicken broth and thyme; simmer for five minutes until slightly thickened.
- Return pheasant to the skillet to warm through, spooning sauce over before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 pheasant breast with sauce (250g)
- Calories: 335
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 125mg