Pan roasted pheasant is incredibly good. But learning how to pan fry pheasant breast can be a pain. However, figuring out how to cook pheasant in a pan doesn’t have to be hard, in fact, it can be quick, simple, and delicious. Let me help with an awesome recipe.
Pan Roasted Pheasant In Garlic Butter Sauce.
Sounds good right? Trust me, it is. Savory, and cooked just enough, this recipe is a good one to share at dinner parties, especially when you want something sophisticated, but not complicated.
So what are you waiting for? Get out there, figure out how to pan fry pheasant breast with this recipe, and enjoy a great meal!
Ingredients For Pan Roasted Pheasant
- 6 pheasant breasts (Need pheasant? Check out D’Artagnan for quality meats)
- 4 cloves garlic (minced)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- ⅓ cup chicken stock
- 4 tbsp unsalted butter
- 2 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
Instructions For Pan Roasted Pheasant
- Dry pheasant and season with salt and pepper.
- Cook pheasant for four minutes on each side in pan heated to medium-high.
- Remove pheasant and melt 1½ tbsp butter in pan.
- Add garlic and sage. Sauté garlic until golden brown (about 30-45 seconds).
- Pour in chicken broth and remaining butter (cut into 3 pieces). Stir until butter is melted.
- Add thyme and rosemary and stir.
- Return pheasant to pan and pour sauce over top.
- Remove from pan and enjoy!
Concluding Thoughts
My first try resulted in a delicious dinner. The pheasant was cooked just right, and the garlic butter sauce added some nice flavor. And it only took me 25 minutes to prepare the whole thing!
If you want a good meal, or want to learn how to cook pheasant in a pan, give this recipe a shot! I promise, you won’t regret it. Let me know how it goes in the comments below!
Looking for something different? Check out our selection of pheasant recipes!
