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Serving suggestions for pheasant breast dishes with sides.

pheasant breast recipes

Discover mouthwatering pheasant breast recipes that will impress your guests! Perfect for any occasion. 🍽️✨
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Instructions

Ingredients
  

Main Ingredients
  • 4 pieces Pheasant breasts The star of the dish, tender and flavorful.
  • 2 tablespoons Olive oil For sautéing and adding richness.
  • 2 cloves Garlic Enhances flavor with its aromatic qualities.
Fresh Herbs
  • 1 tablespoon Fresh thyme or rosemary For a fragrant touch.
  • 1 cup Chicken broth A great substitute for moisture and depth of flavor.
  • 2 tablespoons Lemon juice Adds brightness and balances the richness.
  • to taste Salt and pepper Essential for seasoning to taste.
Vegetables
  • 1 cup Bell peppers or mushrooms For added texture and nutrition.

Equipment

  • 1 Skillet For searing the pheasant breasts.
  • 1 Baking dish For baking the pheasant breasts.

Method
 

Preparation
  1. Start by rinsing the pheasant breasts under cold water. Pat them dry with paper towels. Trim any excess fat or sinew for a clean presentation.
Marination
  1. In a bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper. Add the pheasant breasts and coat them well. Let them marinate for at least 30 minutes to soak up those flavors!
Cooking
  1. While the pheasant is marinating, preheat your oven to 375°F (190°C). This will ensure a perfectly cooked meal.
  2. Heat a skillet over medium-high heat and add a splash of olive oil. Once hot, add the marinated pheasant breasts. Sear for about 3-4 minutes on each side until golden brown.
  3. Transfer the seared breasts to a baking dish. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
  4. Once cooked, remove the pheasant from the oven and let it rest for 5 minutes. This helps keep it juicy! Slice and serve with your favorite sides.