Pheasant in Sharp Sauce

READY IN: 1hr 20mins
Recipe by JustJanS

Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook.

Top Review by btesch

jesus cut the cook time by at least 20 minutes. the pheasant was so dry it squeeked. sauce was good but that cook time just reinforced why people hate wild game

Ingredients Nutrition


  1. Melt the first butter with the oil in a heavy, lidded pan.
  2. Brown the pheasants on all sides.
  3. Season lightly with the salt and black pepper.
  4. Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
  5. Cover and cook gently for 50-60 minutes, until tender.
  6. Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
  7. Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
  8. Stir in the sherry and adjust the seasoning.
  9. Simmer for 2 minutes, then spoon over the pheasants and serve.

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