Sautéed Pheasant with Wild Mushroom, White Wine and Cream Sauce

Sautéed pheasant with garlic, onions, and wild mushrooms in a white wine and cream sauce served over molded rice.

Dinner Pheasant Game Wild Mushroom Cream Sauce

Estimated Nutrition

Calories

695.2

kcal / serving

1390.4 kcal total

Carbs

40.7g

per serving

81.4 g total

Fat

42.3g

per serving

84.6 g total

Protein

39.1g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

GrainsCereals

100

Long Grain Rice

cooked

Liquids

White Wine

Chicken Stock

hot

Meat

piece

Pheasant Breast

chopped into bite-sized pieces

NutsSeeds

clove

Garlic

finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

plus extra for oiling bowls

Vegetables

0.25

piece

Onion

finely chopped

100

Wild Mushrooms

cleaned and sliced

Method

Pour the pheasant and sauce over the rice to serve.

Melt the butter with the olive oil in a frying pan.

Press cooked rice into oiled bowls and turn out onto plates.

Stir in double cream and season with salt and pepper.

Pour in white wine and stock and simmer until reduced by half.

Add mushrooms and cook for 3 minutes.

Add pheasant pieces and brown on all sides for 4 minutes.

Add the garlic and cook for one minute.

Fry the onion gently for 5 minutes until softened.