Pheasant in Mustard Sauce
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30 min |
| Source | Taste of Home 4/5 1996 |
| Yield / serves | 2 servings |
| Rating | Very good (sauce) |
Ingredients
- 2 boneless, skinless pheasant breast halves
- 1/4 t salt
- 1/8 t pepper
- 1 T cooking oil
- 1 T butter/margarine
- 1/4 c chopped onion
- 1 garlic clove, minced
- 1/2 c chicken broth
- 1 1/2 T lemon juice
- 3 T Dijon mustard
- 3/4 t dried marjoram
- hot cooked rice
Preparation
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.
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.
Serve over rice.
