Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mustardy Pheasant Breasts Recipe
    Lost? Site Map

    Mustardy Pheasant Breasts

    Mustardy Pheasant Breasts. Photo by TeresaS

    1/1 Photo of Mustardy Pheasant Breasts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    lindseylcw's Note:

    More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
    2. 2
      Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
    3. 3
      Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

    Ratings & Reviews:

    • on March 20, 2014

      55

      The sauce is to die for!...we loved it...I used pheasant breast...they were on the small side so hubby got 2 while I got 1...there was plenty of sauce...I served some on the side for dipping...I did cut the butter down for the foil cooking process...it just seemed way too much...the pheasant came out nice and moist...but the highlight of the dish is the sauce...thanks for posting the recipe...it's a keeper...=)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      Linds, this sauce was excellent!! I'm a Dijon mustard fiend, so this was right up my alley. I used large bone-in chicken breast halves instead of pheasant because I don't have a clue where to find pheasant in TX- and the husband probably wouldn't eat it anyway. Increased the cook time to almost an hour and the chicken came out perfect. I'm thinking the sauce would be good over thick-cut boneless pork loin chops, too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mustardy Pheasant Breasts

    Serving Size: 1 (249 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 605.5
     
    Calories from Fat 416
    68%
    Total Fat 46.2 g
    71%
    Saturated Fat 27.3 g
    136%
    Cholesterol 217.5 mg
    72%
    Sodium 422.7 mg
    17%
    Total Carbohydrate 1.2 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 45.4 g
    90%

    The following items or measurements are not included:

    white wine vinegar

    tarragon vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites