Pheasant breasts are marvelous in this creamy mushroom Marsala sauce. Wild pheasant is a perfect compliment for the deeply rich and flavorful Marsala sauce. It’s a quick and easy 30 minute skillet dinner with almost no meal prep.
Pheasant Marsala is a quick 30 minute skillet dinner. You can use your favorite Chicken Marsala recipe if you have one. Just replace the meats. You shouldn’t need to tenderize the pheasant.
But watch the cooking time. Pheasant is very different from chicken cooking times. You don’t want to over cook the pheasant. That’s why we created this recipe for you. It’s much easier to have a success when you can follow a video and have a printable recipe card to fall back on. 🙂
Serve this dish up fancy with candlelight and your best China for a special romantic interlude at home.
Or just eat it out of the skillet. Add a salad and homemade Artisan Sourdough bread for a delicious simple dinner. This recipe dresses up or down quite well. And it’s always delicious.
The whole family will enjoy this Pheasant breast recipe.
This is another wonderful wild game recipe by my daughter in law Heather. She makes the best pheasant recipes. This one, and her wildly popular Wild pheasant in Mushroom Wine Sauce, are both EXCELLENT ways to cook up your wild bird.
They may seem similar, and do use similar techniques. However, there is a very different flavor profile and character between the two.
Her pheasant recipes use different wines in the sauce. That makes a world of difference in the flavor of these wild pheasant recipes.
This Marsala sauce is creamy and uses button mushrooms. This changes the whole character of the recipe. I mean that in the best way. 🙂 And the meat is dredged in flour. Its so yummy!
Marsala Sauce Recipe:
Why a wine sauce? Pheasant benefits from the deeper flavor profile a good wine sauce adds to it. Marsala Wine is a great cooking wine.
Marsala Wine is fortified with Brandy and other things that create it’s deep flavor. Pheasant is, like chicken and turkey, a rather bland meat when cooked alone. Marsala sauce is perfect for this meat.
We use a dry rather than Sweet Marsala wine for this savory recipe. Sweet Marsala is used most often in dessert recipes like tiramisu. Be sure to look for dry Marsala Wine.
A simple Marsala Wine sauce adds character, flavor and creamy texture to this meat.
If you need a Marsala substitute try a dry sherry (not a cooking sherry) or Madera (not sweet). To find more options for Marsala and more info about this wine, click the link.
Pheasant meat cooking tips:
You don’t want to overcook your Pheasant. Wild lean meat like this can be tough and dry if not properly cooked. Here are some tips we’ve learned.
- We use a oil/ butter combination for browning the meat to add flavor and moisture.
- A flour dredge also helps seal in the moisture and flavor.
- Be CAREFUL not to overcook pheasant. The meat is usually much lighter and easier to over cook than chicken. Rather than follow the recipe times exactly, I recommend you pay attention to the size of your meat pieces and adjust the cooking temperatures and times as needed for your meat thickness.
- Finally A rich creamy Marsala sauce adds rich flavor and texture to the meat. It also adds moisture and creaminess. your mouth will love this meal!
Watch our video recipe demonstration to see how we made this pheasant recipe. The printable guide below will show you some of the steps.
However, our video will give you even more tips on creating this recipe and the creamy Marsala wine reduction sauce.
Wild Pheasant breasts dredged in flour, pan fried with butter and simmered in a creamy Italian Marsala mushroom sauce. The flavor is deep, rich and delicious.
When properly done your lean wild pheasant breasts will be moist, tender and flavorful. This Marsala sauce is Fabulous with Pheasant!
- 4 pheasant breasts
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 Cup olive oil (or avocado oil)
- 1 Tablespoon unsalted butter (salted can work in a pinch)
- 8 oz. button mushrooms (either white or brown)
- 1/2 tsp. onion powder
- 2 tsp. minced garlic
- 3/4 Cup DRY Marsala Wine
- 3/4 Cup chicken broth (or stock or bone broth)
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons chopped flat leaved parsley
- Slice the mushrooms and parsley. Set aside.
- Rinse pheasant breasts (as needed) and pat dry. Lay them out on a plate.
- In a large shallow bowl or 8x8 baking dish whisk together the flour, salt and pepper. Set aside.
- Melt the oil and butter In a heavy skillet on medium heat.
- Dredge the pheasant breasts in flour mix. shake them off and lay in heated oil mixture.
- Brown the breasts a few minutes and turn them to brown on other side. (do not cook them through).
- Reduce pan heat to simmer.
- Remove the browned breasts to a plate. Cover with foil and set aside.
Mushroom Marsala Sauce:
- Pour the sliced mushrroms Into the simmering oil/butter. NOTE: if your butter is too dark or burned. Wipe out the pan, add more oil and butter and reheat before adding mushrooms.
- Brown the mushrooms in oil and butter bout 5 minutes stirring often until excess moisture evaproates and mushrooms are browned.
- Add Marsala. Deglaze and simmer about 5 minutes until it is reduced about 30%.
- Add the broth and stir in the heavy cream slowly stirring constantly.
- Simmer until sauce is well mixed. Add the pheasant breasts back into the pan.
- Spoon the sauce over the breasts and sprinkle the parsley on top.
- Cover and simmer until breasts are cooked through ( about Five minutes or so)
- Remove cooked breasts to serving plate. Spoon the mushroom Marsala on top of the breasts. Serve.
- Dry Marsala wine is a fortified Italian wine. The flavor is spectacular in this wine sauce. If you have to substitute the wine, choose a Madera or Dry Sherry.
- Frozen pheasant works great in this recipe. That is what we used in the video. Just completely defrost the breasts, rinse them and pat dry to prep.
- Use however many mushrooms you enjoy in this recipe. We say, the more the better. 🙂
- To prevent curdling the cream sauce keep the temperature low and pour the cream over the back of a wooden spoon. Now gently stir the cream into the sauce. (use HEAVY cream for best results).
- Do NOT overcook the meat. Pheasant is easily over cooked. Dredge and cook the pheasant breasts until they are browned NOT cooked through. Then rest them covered while you make the sauce. Return the browned breasts to the pan and cook covered on simmer until the pheasant is cooked through. WATCH them so they don't over cook.
Amount Per Serving Calories 459Total Fat 58gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 33gCholesterol 268mgSodium 858mgCarbohydrates 8gFiber 1gSugar 3gProtein 85g
There will be extra marsala sauce and flour dredging. so the calories in this recipe are somewhat overstated.
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Recipe Adapted From Natasha’s Kitchen – Chicken Marsala Recipe