Sauteed Pheasant with Herbs (Faisan Saute aux Herbes)

Name: Sauteed Pheasant with Herbs (Faisan Saute aux Herbes)
Total time: 35 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight); Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons butter; 2 whole cloves garlic, peeled; 1 bay leaf; 2 sprigs fresh thyme or 1/2 teaspoon dried; 3/4 cup dry white wine; 3 tablespoons cold butter; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 35 minutes
Rating: 4(24)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight)
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons butter
2whole cloves garlic, peeled
1bay leaf
2sprigs fresh thyme or ½ teaspoon dried
¾cup dry white wine
3tablespoons cold butter
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the pheasant pieces with salt and pepper.
Step 2
Heat the butter in a skillet and add the pieces skin side down. Cook about two or three minutes until skin is golden brown. Turn the pieces and continue cooking about three minutes more.
Step 3
Add the garlic, bay leaf, thyme and wine. Cover and cook 20 minutes or until the pheasant is tender.
Step 4
Transfer the pheasant pieces to a serving dish. Swirl the three tablespoons of cold butter into the pan sauce. Pour and scrape the sauce (including garlic and thyme sprig) over the pheasant and serve sprinkled with chopped parsley.