Braised pheasant with wild mushrooms in a zesty cream sauce

Pheasant in zesty mushroom and cream sauce

Thyme, orange zest and juniper berries are the secret ingredients to this hunter’s feast. The pheasant should be hung for three or four days before preparing to bring out it’s best character and flavor.

Braised Pheasant with Wild Mushrooms in a Zesty Cream Sauce


  • 2 pheasants
  • 1 medium onion
  • 2 garlic cloves
  • 1/2 teaspoon thyme
  • Zest of half an orange
  • 6 juniper berries
  • 2 cups sliced wild mushrooms ( other mushrooms can be substituted )
  • 4 tablespoon vegetable oil
  • 1 cup white wine
  • 2 tablespoons flour mixed with a little oil
  • ½ cup heavy cream
  • Salt and pepper


Cut pheasants into pieces, salt, pepper and lightly flour. Heat 2 tablespoon oil in large covered pot and brown pheasant on all sides. Remove pheasant and de-glaze the pot with a little wine. Pour over pheasant. Add remaining oil, onions, garlic, saute until onions begin to wilt add mushrooms to pot. Season with salt and pepper.  Place pheasant on top of mushrooms, sprinkle thyme over pheasant, add 1 cup white wine and zest of orange, cover with lid. Place on burner. Bring to a boil then reduce heat to simmer. Cook for 1 hour or until tender. Remove pheasant to platter. Place pot with stock and mushrooms on top of stove,  add heavy cream, increase heat, thicken with flour mixed with a little oil.  Pour mushroom sauce over pheasant. Keep warm.

Yields: 8 servings

Prep Time:30 minutes

Cooking Time: 1 hour

Total Time: 1 1/2 hour