Pheasant in Blueberry Cream Sauce
Gluten-free, Very low lactose, FODMAP friendly
Yield: About 8 servings
Most of the recipes on this site are simple comfort food. Not so this. This is a major-event treat. Game birds tend not to be fatty, so the butter, cream, and almond milk moisten the dry-ish meat while the blueberries provide sweet-tart contrast. This recipe is gratefully dedicated to the Gillin clan, who shared the pheasants they brought back from North Dakota.
- 2 pheasants, cleaned and plucked; or about 2 pounds prepared pheasant meat
- 4 Tbsp butter
- 1 cup coarsely chopped or slivered almonds
- 4 celery stalks, thinly sliced on the diagonal
- 2 tsp thyme leaves
- 1 cup blueberries, fresh or frozen
- ½ cup whipping cream*
- 1 ½ cup plain unsweetened almond milk [free eaters may substitute regular milk]
- 2 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp snipped chives for garnish, if desired
- Wash pheasants thoroughly, cleaning away tiny feathers and searching carefully for shot pellets. Quarter pheasants if they’re whole. If your hunters brought you prepared boneless meat, say thank you.
- Melt butter in heavy frying pan over medium-high heat. Brown pheasant pieces in the butter and place them in a heavy dutch oven.
- In the same frying pan, sauté chopped almonds, sliced celery, and thyme. Pour them (and residual butter) over the meat.
- Cover the dutch oven and bake at 350 degrees for 1 ½ hours.
- Gently warm cream, almond milk, berries, salt, and pepper in microwave-safe bowl.
- Pour the warmed mixture over meat, cover, and bake 30 more minutes or until meat is tender. Stir once about halfway through, so the berries don’t dry out.
- Serve over rice, and garnish with snipped chives.
*When buying cream, try to make sure no milk has been added. I look for the highest calorie count per Tbsp. This cream contains more milkfat than other brands, and therefore contains less water-soluble lactose … or so I hope.