Pheasant Breasts with Blue Cheese Cream Sauce
I love, love, love blue cheese and making it into a cream sauce it 10 times better. This sauce is perfect with any of your upland game – so feel free to clean out the freezer. Add toasted bread and a side salad with a glass (or two, we don’t judge) of Michael David Wine and you have a perfect meal.
Pheasant Breasts with Blue Cheese Cream Sauce
Ingredients
- 4 – 6 boneless pheasant breasts skin on or off
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3 -4 garlic cloves minced
- 1 lemon juice only
- 2/3 cup heavy whipping cream
- 1/3 cup blue cheese crumbled
- 1 cup tomato seeded and diced
Instructions
- Season breasts liberally with salt and pepper. Heat butter and oil in a large saucepan over medium heat. Add pheasant and lightly brown evenly on both sides. Add wine and garlic to pan. Increase heat to medium-high. Remove pheasant breasts and keep warm, but do not overcook! Reduce liquid to about 1 tablespoon. Stir in lemon juice and cream. Bring to a boil and cook for 2 – 3 minutes. Stir in blue cheese until melted. Return pheasant to pan and heat for 1 – 2 minutes. To serve, arrange pheasant breasts on plates, spoon sauce over and top with tomato.
Nutrition
Serving: 4g
No information on ingredient list for onions…common sense prevails but what does your recipe call for?
Seems like blue cheese would overpower delicate flavor of the pheasant??
Not sure how the onions got in the instructions, but this is onion-free (unless you want to add onions:)) Thanks for leting me know. I get what you’re saying about overpowering the pheasant, especially if you’re not partial to blue cheese. Try the same recipe with a milder cheese, like parmesan or asiago.