Description
This recipe shows you how to cook pheasant tenderly in a pressure cooker, creating a flavorful and moist main dish. The pheasant is dredged in seasoned flour, browned for texture, then pressure cooked in chicken broth to lock in juices. A rich butter sauce is made in the same pot for a delicious finish, making this a comforting and elegant meal.
Ingredients
Scale
Pheasant and Coating
- 1 pheasant – bone in, cut into pieces
- 1 egg
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Hungarian paprika
Cooking Liquids
- 1 1/2 cups chicken broth
- 2 to 3 tablespoons butter
- Vegetable oil (a few tablespoons for browning)
Instructions
- Prepare egg wash: Beat the egg with a little water in a bowl to create an egg wash that will help the flour mixture stick to the pheasant pieces.
- Mix the coating: In another bowl, combine the flour, salt, pepper, and Hungarian paprika thoroughly to create a well-seasoned dredging mixture.
- Coat the pheasant: Dip each pheasant piece first into the egg wash, then dredge it in the flour mixture, ensuring an even coating all over each piece.
- Brown the pheasant: Heat a few tablespoons of vegetable oil in the pressure cooker on the ‘brown’ setting. Once hot, brown the coated pheasant pieces in the oil until golden on all sides, which enhances flavor and texture.
- Add broth and pressure cook: Pour in the chicken broth, cover the pressure cooker, and bring it up to full pressure. Cook the pheasant under pressure for 25 minutes to make it tender and juicy.
- Release pressure and remove pheasant: Allow the pressure to release naturally to retain moisture, then carefully open the lid and remove the pheasant pieces to a serving dish.
- Make the sauce: Add butter to the cooking liquid in the pressure cooker and whisk while using the ‘brown’ setting until the sauce is rich, smooth, and slightly thickened.
Notes
- Use bone-in pheasant pieces for more flavor during cooking.
- Natural pressure release is important to keep the pheasant moist.
- Adjust paprika and seasoning to your taste preferences.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
- Make sure to brown the pheasant thoroughly for better depth of flavor.
Nutrition
- Serving Size: 1/4 of the cooked pheasant with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
