Pheasant in Blueberry Cream Sauce

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pheasant

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Melt butter in heavy frying pan over medium-high heat. Brown pheasant pieces in the butter and place them in a heavy dutch oven.
  3. In the same frying pan, sauté chopped almonds, sliced celery, and thyme. Pour them (and residual butter) over the meat.
  4. Cover the dutch oven and bake at 350 degrees for 1 ½ hours.
  5. Gently warm cream, almond milk, berries, salt, and pepper in microwave-safe bowl.
  6. 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.
  7. Serve over rice, and garnish with snipped chives.

 

Notes:

*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.

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