Pheasant Dijon

This killer sauce lends the dish a remarkable color

Facing a Freezer Full of Frozen Pheasants….

… I propped up a simple hunter’s recipe I found online with fresh Marjoram and a wine reduction:

2 cut up pheasants, grouse or 4 quail

seasoned flour

2 T butter

2 T olive oil

1 small onion, chopped

3 cloves garlic, minced

1.5 T fresh Marjoram, chopped

1/2 cup white wine

1 cup chicken stock

5 T dijon mustard

3 T lemon juice

chopped parsley

Dredge pheasant parts in seasoned flour. Heat oil and butter together in heavy skillet and brown pheasant on both sides. Set aside. Add onion to skillet and caramelize to a nice dark brown. Add garlic and marjoram and stir until fragrant and garlic begins to brown, just a minute or so. Deglaze with the wine and let it reduce a bit. Whisk together stock, mustard, and lemon juice and add to pan. Return to boil, then add pheasant to finish, turning and stirring often, 5 or so minutes.  The bird will finish quickly so try not to overcook.  Garnish with parsley.

Serve over wild rice and try not to slobber…