📝 About This Recipe
This elegant dish elevates wild game into a luxurious, keto-friendly masterpiece that pays homage to classic French hunting lodges. The lean, slightly sweet meat of the pheasant is perfectly balanced by a rich, buttery cream sauce infused with shallots, brandy, and fresh herbs. It is a sophisticated low-carb dinner that proves you don't need starch to achieve deep, soul-warming comfort.
🥗 Ingredients
The Game
- 2 whole birds Pheasant (approx. 2-2.5 lbs total, broken down into breasts and legs)
- 1 teaspoon Sea Salt (more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Grass-fed Butter (unsalted)
- 1 tablespoon Avocado Oil (for high-heat searing)
The Aromatics & Sauce
- 2 large Shallots (finely minced)
- 3 cloves Garlic (smashed and minced)
- 8 ounces Cremini Mushrooms (thinly sliced)
- 1/4 cup Brandy or Cognac (ensure it is dry to keep carbs low)
- 1/2 cup Chicken or Game Stock (low sodium)
- 1 cup Heavy Cream (full fat)
- 1 tablespoon Dijon Mustard (smooth, French style)
- 4 sprigs Fresh Thyme (leaves stripped)
Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the sauce)
👨🍳 Instructions
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1
Pat the pheasant pieces completely dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed skillet or cast-iron pan, heat the avocado oil and 1 tablespoon of butter over medium-high heat until the butter is foaming.
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3
Place the pheasant pieces skin-side down in the skillet. Sear for 4-5 minutes until the skin is golden brown and crisp. Flip and sear for another 3 minutes. Remove the meat from the pan and set aside on a plate (it will not be fully cooked yet).
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4
Lower the heat to medium and add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 6-8 minutes until they have released their moisture and turned deep brown.
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5
Stir in the minced shallots and cook for 2 minutes until translucent, followed by the garlic and thyme leaves for another 60 seconds until fragrant.
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6
Pour in the brandy to deglaze the pan. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom. Let the liquid reduce by half.
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7
Whisk together the heavy cream, stock, and Dijon mustard in a small bowl, then pour the mixture into the skillet.
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8
Nestle the pheasant legs back into the sauce. Reduce heat to low, cover, and simmer for 15 minutes, as the legs take longer to tenderize.
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9
Add the pheasant breasts back into the pan, submerging them partially in the sauce. Cover and simmer for an additional 8-10 minutes, or until the internal temperature of the thickest part of the breast reaches 150°F (65°C).
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10
Remove the pheasant pieces to a warm serving platter and tent loosely with foil to rest.
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11
Increase the heat under the skillet to medium and simmer the sauce uncovered for 3-5 minutes until it coats the back of a spoon.
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12
Stir in the lemon juice and fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed.
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13
Pour the luscious cream sauce over the rested pheasant and serve immediately.
💡 Chef's Tips
Pheasant is extremely lean; do not overcook the breasts or they will become dry and tough—aim for slightly blushing pink in the center. If the sauce is too thin, whisk in a pinch of xanthan gum to thicken it without adding carbs. For an extra earthy flavor, use dried porcini mushrooms rehydrated in the stock instead of cremini. Always rest the meat for at least 5 minutes before serving to allow the juices to redistribute. If using wild-caught pheasant, double-check for any remaining lead shot before seasoning.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower mash to soak up the extra cream sauce. Pair with roasted asparagus or sautéed green beans with toasted almonds. A glass of dry, oaked Chardonnay or a light Pinot Noir complements the gamey notes and the cream. Start the meal with a crisp arugula salad dressed in a simple lemon vinaigrette to cut through the richness. For non-keto guests, this is divine served alongside wild rice or crusty sourdough bread.