https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Pheasant_in_Mustard_Sauce 2026-04-04T04:12:05Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Pheasant_in_Mustard_Sauce&diff=1428&oldid=prev 2009-08-10T03:12:03Z

<p>New page: {{RecipeSummary |PrepTime=20 min |CookTime=30 min |Source=Taste of Home 4/5 1996 |Rating=Very good (sauce) |Yield=2 servings }} === Ingredients === * 2 boneless, skinless pheasant breast h...</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=20 min<br /> |CookTime=30 min<br /> |Source=Taste of Home 4/5 1996<br /> |Rating=Very good (sauce)<br /> |Yield=2 servings<br /> }}<br /> === Ingredients ===<br /> * 2 boneless, skinless pheasant breast halves<br /> * 1/4 t salt<br /> * 1/8 t pepper<br /> * 1 T cooking oil<br /> * 1 T butter/margarine<br /> * 1/4 c chopped onion<br /> * 1 garlic clove, minced<br /> * 1/2 c chicken broth<br /> * 1 1/2 T lemon juice<br /> * 3 T Dijon mustard<br /> * 3/4 t dried marjoram<br /> * hot cooked rice<br /> <br /> === Preparation ===<br /> Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. <br /> <br /> Combine onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until juices run clear. <br /> <br /> Serve over rice.<br /> <br /> [[Category:Main Dish]]<br /> [[Category:Pheasant]]</div>

Dhanson