If you are looking for a comforting game recipe that is simple to make but full of flavour, this creamy pheasant in white wine sauce is an excellent choice. The pheasant is gently cooked with smoked bacon, mushrooms, garlic and onion before being finished in a rich white wine and cream sauce.
This is an easy pheasant recipe that works well for a weekend dinner, during the game season, or whenever you want something a little different from the usual chicken dishes. Served with rice, peas or buttery mashed potato, it is a hearty meal that feels special without being complicated.
Why this recipe works
Pheasant has a delicate flavour that pairs perfectly with creamy sauces and smoky bacon. The white wine helps cut through the richness while adding depth to the sauce, and the mustard gives a subtle sharpness that balances everything together.
This recipe is:
-
Easy to prepare
-
Ideal for game season recipes
-
Perfect for a cosy family dinner
-
Ready in under an hour
-
Suitable with rice, mash or seasonal vegetables
Ingredients
Serves 2
-
2 rashers smoked back bacon, sliced into strips
-
1 brown onion, diced
-
3 garlic cloves, crushed
-
4–6 medium mushrooms, cubed
-
6–8 pheasant breasts, sliced
-
1 large glass white wine
-
200ml chicken stock
-
1 teaspoon English mustard or wholegrain mustard
-
150ml double cream
-
Small knob of garlic butter
-
Salt and cracked black pepper, to taste
-
Fresh parsley, chopped, to serve
-
Oil, for frying
How to make creamy pheasant in white wine sauce
1. Cook the bacon
Heat a small amount of oil in a large frying pan over a high heat. Add the smoked bacon and fry until crisp and golden brown. Remove from the pan and set aside for later.
2. Soften the onion
If needed, add another small splash of oil to the pan. Add the diced brown onion and cook over a medium heat until soft and golden.
3. Add the garlic and mushrooms
Stir in the crushed garlic and cubed mushrooms. Add a small knob of garlic butter and cook for 1–2 minutes until fragrant.
4. Cook the Pheasant
Add the sliced pheasant breast to the pan and cook over a medium heat until the meat starts to turn white on the outside.
5. Add the white wine
Pour in the white wine and increase the heat slightly. Allow the wine to bubble away and reduce fully. This helps concentrate the flavour and removes any harshness from the alcohol.
6. Make the creamy sauce
Add the chicken stock and mustard, stirring well. Let the sauce reduce by around half before pouring in the double cream.
Once the sauce is gently bubbling, return the bacon to the pan. Season with cracked black pepper, salt if needed, and a little extra garlic butter for added richness.
Finish with freshly chopped parsley before serving.
Serving suggestions
This creamy pheasant recipe works well with:
-
Steamed rice and peas
-
Creamy mashed potato
-
Roasted seasonal vegetables
-
Buttered greens
-
Crusty bread to soak up the sauce
Tips for cooking pheasant
Pheasant is naturally lean, so it is important not to overcook it. Cooking the meat gently in the creamy sauce helps keep it tender and full of flavour.
For the best results:
-
Slice the pheasant evenly so it cooks consistently
-
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio
-
Taste the sauce before adding extra salt, as the bacon already adds seasoning
Frequently asked questions
Can I use chicken instead of pheasant?
Yes, chicken breast works well as an alternative if pheasant is not available.
What wine is best for a white wine cream sauce?
A dry white wine gives the best flavour. Avoid overly sweet wines.
Can this recipe be reheated?
Yes, reheat gently over a low heat to stop the cream sauce from splitting.
Final thoughts
This creamy pheasant in white wine sauce is a simple but flavour-packed dish that makes the most of seasonal game. The combination of smoky bacon, mushrooms and a rich creamy sauce creates a comforting meal that is easy enough for a midweek dinner while still feeling special enough for guests.
