You are here

Pheasant Beau Sejour

herbal.chef's picture
Pheasant Beau Sejour is a yummy well flavored dish that will definitely be a winner at the next party you host. I served the Pheasant Beau Sejour Sauce last week for my parents and they loved it. Don’t miss this one out.
  Pheasants 6 Pound, cut into serving pieces
  Salt 2 Teaspoon
  Freshly ground pepper To Taste
  Butter 1⁄3 Cup (5.33 tbs) (Approximately)
  Garlic 8 Clove (40 gm), split
  Bay leaves 6
  Thyme 2 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Brown sauce/Canned beef gravy 1 1⁄2 Cup (24 tbs)
  Cold butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Chopped parsley 2 Teaspoon

Season the pheasants with salt and pepper.
In a dutch oven or casserole, brown the birds slowly on all sides in one-third cup of butter.
Add the garlic, bay leaves, thyme and wine.
Cover and simmer until the meat is tender, about fifteen to thirty minutes.
Transfer the pheasants to a hot platter and keep them warm.
Add the beef gravy to the casserole and cook, stirring with a wire whisk, until smooth.
Remove from the heat and stir in the quarter cup of cold butter.
Pour the sauce over the pheasants and sprinkle with chopped parsley.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

1 Comment

dharned's picture
What is the meaning of the words beau sejour in this recipe?