Pheasant in Mustard Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
Directions:
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. Yield: 2 servings.
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