Herb-Roasted Pheasant with Wild Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pheasant with Wild Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pheasant with Wild Mushroom Sauce

Savor the rustic charm of herb-roasted pheasant paired with a silky wild mushroom sauce. Juicy pheasant is enhanced with fragrant rosemary and thyme, while tender wild mushrooms bring an earthy depth to this elegantly balanced dish. Perfect for a refined dinner that highlights both flavor and wholesome nutrition.

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NUTRITION

369kcal
Protein
45.5g
Fat
22.8g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pheasant Breast (170g)

1 cup Wild Mushrooms (72g)

1 Tbsp Extra Virgin Olive Oil (13.5g)

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/4 cup Low-Sodium Chicken Broth (60g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pheasant breast dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat half of the olive oil in an oven-safe skillet over medium-high heat. Sear the pheasant breast for about 2 minutes on each side until lightly browned.

  • 4

    Transfer the skillet to the preheated oven and roast the pheasant for 10-12 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the pheasant roasts, prepare the wild mushroom sauce. In a separate pan, heat the remaining olive oil over medium heat, then add the minced garlic and sauté until fragrant.

  • 6

    Add the wild mushrooms to the pan and cook for 4-5 minutes until they soften and begin to release their moisture.

  • 7

    Pour in the chicken broth and let the mixture simmer for another 3-4 minutes. Season with a pinch of salt and pepper to enhance the flavors.

  • 8

    Once the pheasant is roasted, allow it to rest briefly before slicing. Drizzle the warm wild mushroom sauce over the sliced pheasant, and garnish with additional fresh herbs if desired.

Herb-Roasted Pheasant with Wild Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pheasant with Wild Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pheasant with Wild Mushroom Sauce

Savor the rustic charm of herb-roasted pheasant paired with a silky wild mushroom sauce. Juicy pheasant is enhanced with fragrant rosemary and thyme, while tender wild mushrooms bring an earthy depth to this elegantly balanced dish. Perfect for a refined dinner that highlights both flavor and wholesome nutrition.

NUTRITION

369kcal
Protein
45.5g
Fat
22.8g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pheasant Breast (170g)

1 cup Wild Mushrooms (72g)

1 Tbsp Extra Virgin Olive Oil (13.5g)

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/4 cup Low-Sodium Chicken Broth (60g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pheasant breast dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat half of the olive oil in an oven-safe skillet over medium-high heat. Sear the pheasant breast for about 2 minutes on each side until lightly browned.

  • 4

    Transfer the skillet to the preheated oven and roast the pheasant for 10-12 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the pheasant roasts, prepare the wild mushroom sauce. In a separate pan, heat the remaining olive oil over medium heat, then add the minced garlic and sauté until fragrant.

  • 6

    Add the wild mushrooms to the pan and cook for 4-5 minutes until they soften and begin to release their moisture.

  • 7

    Pour in the chicken broth and let the mixture simmer for another 3-4 minutes. Season with a pinch of salt and pepper to enhance the flavors.

  • 8

    Once the pheasant is roasted, allow it to rest briefly before slicing. Drizzle the warm wild mushroom sauce over the sliced pheasant, and garnish with additional fresh herbs if desired.