Braised Pheasant in Mixed Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an easy and tasty stove-top dinner. Adjust the amount of peppercorns according to your taste. Serve with sautéed broccoli rabe and mashed potatoes. Ingredients:
1 (3 1/4-pound) pheasant, skinned and quartered |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons butter |
2 teaspoons olive oil |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 cup evaporated fat-free milk |
1 teaspoon cornstarch |
3 tablespoons minced yellow onion |
2 teaspoons mixed green, red, and white peppercorns, crushed |
Directions:
1. Sprinkle pheasant with salt and pepper. Melt butter and oil in large skillet over medium heat. Add pheasant; cook 2 minutes on each side or until browned. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Remove pheasant from pan. Keep warm.
2. Combine milk and cornstarch in a small bowl.
3. Increase heat to medium-high. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add onion; cook 3 minutes. Add milk mixture and crushed peppercorns. Simmer 2 minutes or until sauce thickens, stirring frequently.
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