Smothered Pheasant

This simple six-ingredient braised pheasant recipe creates a rich, flavorful gravy with no extra effort, perfect for serving over mashed potatoes!

• Preparation Time: 5 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 1 hr 50 mins
• Calories: 521 Calories

Ingredients

• 2 cups half-and-half cream
• salt and black pepper to taste
• 6 skinless, boneless pheasant breast halves
• 0.5 cup butter
• 0.5 cup all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Season breasts on all sides with salt and pepper. Sprinkle flour onto a plate. Press breast into flour until completely coated, shaking off excess. Set aside.

Step 3

Melt butter in a Dutch oven or deep skillet over medium heat. Sear breasts on both sides until golden, about 5 minutes per side. Add half-and-half and bring to a simmer. Cover the Dutch oven.

Step 4

Bake in the preheated oven until breasts are tender and no longer pink, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).