SAUTEED PHEASANT WITH HERBS (FAISAN SAUTE AUX HERBES)

Sauteed Pheasant with Herbs (Faisan Saute aux Herbes) image

Provided by Pierre Franey

Time 35m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight)
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
2 whole cloves garlic, peeled
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
3/4 cup dry white wine
3 tablespoons cold butter
2 tablespoons finely chopped parsley

Steps:

Sprinkle the pheasant pieces with salt and pepper.
Heat the butter in a skillet and add the pieces skin side down. Cook about two or three minutes until skin is golden brown. Turn the pieces and continue cooking about three minutes more.
Add the garlic, bay leaf, thyme and wine. Cover and cook 20 minutes or until the pheasant is tender.
Transfer the pheasant pieces to a serving dish. Swirl the three tablespoons of cold butter into the pan sauce. Pour and scrape the sauce (including garlic and thyme sprig) over the pheasant and serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 33 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 14 grams, Sodium 681 milligrams, Sugar 0 grams, TransFat 1 gram