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Pressure Cooker Pheasant

Pressure Cooker Pheasant
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Pressure Cooker Pheasant is a quick and elegant meal that yields tender, juicy, and flavorful game bird cooked in under an hour. Utilizing a pressure cooker locks in moisture and intensifies the rich taste, making it perfect for both busy weeknights and special occasions. Minimal ingredients and easy steps ensure a satisfying, healthy comfort food featuring lean protein and fresh aromatics.

Ingredients

Scale

Main Ingredients

  • 1 whole pheasant or 4 boneless pheasant parts
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Optional Vegetables

  • 2 carrots, chopped
  • 2 celery stalks, chopped

Optional Variations

  • Crushed red pepper flakes or cayenne pepper, to taste (for spicy twist)
  • 1/2 cup dry white wine (as partial substitute for broth)
  • Additional herbs such as sage, tarragon, or bay leaves
  • Mushrooms or root vegetables for added substance

Instructions

  1. Prepare the Pheasant: Pat your pheasant dry thoroughly with paper towels. Season generously with salt and black pepper to enhance its natural flavors before cooking.
  2. Sear the Bird: Heat olive oil or butter in the pressure cooker on the sauté setting. Brown the pheasant on all sides until golden to lock in juices and develop rich caramelized flavor.
  3. Add Aromatics and Broth: Remove the seared pheasant from the pot. Sauté chopped onions and minced garlic in the same pot until fragrant. Pour in the chicken broth along with fresh thyme and rosemary. Scrape the bottom of the pot to deglaze and lift any browned bits for extra flavor.
  4. Pressure Cook: Return the pheasant to the pot. If using optional vegetables or variations, add them now. Secure the lid and set the pressure cooker to cook for 25 to 30 minutes depending on the size of the pheasant. The pressure will tenderize the meat and infuse it with aromatics.
  5. Natural Release and Serve: Allow the pressure to release naturally for about 10 minutes before opening the cooker. This ensures the meat stays juicy and tender. Serve immediately with your choice of sides, garnished with fresh herbs if desired.

Notes

  • Dry the bird thoroughly to ensure proper browning rather than steaming.
  • Use fresh herbs such as thyme and rosemary for superior flavor compared to dried herbs.
  • Don’t skip the browning step; it adds essential flavor and texture.
  • Make sure to add enough broth to cover about a third of the pheasant to keep it moist without diluting flavors.
  • Perform natural pressure release to maintain juiciness and tenderness.

Nutrition

Keywords: pheasant, pressure cooker, game bird, quick pheasant recipe, easy pheasant dish, gluten free pheasant, lean protein, tender pheasant

Find it online: https://juliaglam.com/pressure-cooker-pheasant/