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 a delightful twist on seasonal comfort with herb-roasted pheasant breast paired with a fragrant wild mushroom sauce. The dish boasts tender, roasted meat infused with aromatic herbs and garlic, complemented by a velvety sauce that brings together the earthy notes of wild mushrooms and a hint of butter for richness.

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NUTRITION

382kcal
Protein
42.8g
Fat
22.3g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pheasant Breast

1 tbsp Extra Virgin Olive Oil

1 cup Wild Mushrooms (Mixed)

1/4 cup Low-Sodium Chicken Broth

1 tsp Unsalted Butter

1 clove Fresh Garlic

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pheasant breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pheasant breast for 2-3 minutes on each side until lightly browned.

  • 4

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

  • 5

    While the pheasant is roasting, prepare the wild mushroom sauce by heating a separate pan over medium heat.

  • 6

    Add the chopped garlic and sauté for 1 minute until fragrant, then add the wild mushrooms, cooking for about 3-4 minutes until they soften.

  • 7

    Pour in the low-sodium chicken broth and allow the mixture to simmer for 2 minutes. Stir in the unsalted butter to create a smooth sauce.

  • 8

    Adjust the seasoning with salt and pepper as needed.

  • 9

    Plate the roasted pheasant breast and spoon the warm mushroom sauce over the top. Garnish with extra 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 a delightful twist on seasonal comfort with herb-roasted pheasant breast paired with a fragrant wild mushroom sauce. The dish boasts tender, roasted meat infused with aromatic herbs and garlic, complemented by a velvety sauce that brings together the earthy notes of wild mushrooms and a hint of butter for richness.

NUTRITION

382kcal
Protein
42.8g
Fat
22.3g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pheasant Breast

1 tbsp Extra Virgin Olive Oil

1 cup Wild Mushrooms (Mixed)

1/4 cup Low-Sodium Chicken Broth

1 tsp Unsalted Butter

1 clove Fresh Garlic

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pheasant breast dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pheasant breast for 2-3 minutes on each side until lightly browned.

  • 4

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

  • 5

    While the pheasant is roasting, prepare the wild mushroom sauce by heating a separate pan over medium heat.

  • 6

    Add the chopped garlic and sauté for 1 minute until fragrant, then add the wild mushrooms, cooking for about 3-4 minutes until they soften.

  • 7

    Pour in the low-sodium chicken broth and allow the mixture to simmer for 2 minutes. Stir in the unsalted butter to create a smooth sauce.

  • 8

    Adjust the seasoning with salt and pepper as needed.

  • 9

    Plate the roasted pheasant breast and spoon the warm mushroom sauce over the top. Garnish with extra fresh herbs if desired.