PHEASANT IN MUSTARD SAUCE
Until I met my husband, an avid hunter, I'd never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 47g protein.
MUSTARDS' MASHED POTATOES
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place potatoes and 1 1/2 teaspoons salt in a large stockpot. Add enough water to cover. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 minutes.
- Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add 3/4 cup milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add more milk if the potatoes seem too thick. Taste, and season with salt as desired.
MUSTARDY FISH FILLETS
Make and share this Mustardy Fish Fillets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- place flour in pie plate; press fish into flour to coat.
- Shake off excess.
- Set aside.
- In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
- In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes.
- Transfer to platter and keep warm.
- Add stock mixture to pan; bring to boil, reduce to desired consistancy.
- Spoon over fish.
- Sprinkle with parsley.
Nutrition Facts : Calories 196.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 62.8, Sodium 458.1, Carbohydrate 9.6, Fiber 0.7, Sugar 1.5, Protein 19
MUSTARDY PHEASANT BREASTS
More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.
Provided by lindseylcw
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
- Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
- Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
BEEF WITH BEER AND MUSTARD MASHED POTATOES
Make and share this Beef With Beer and Mustard Mashed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h11m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Heat the oil in a big, heavy ovenproof pot over med-high heat.
- When it is hot, add the sirloin cubes and brown on all sides, about 5 minutes.
- Add the garlic, onions, and carrots; cook to soften, about 5 minutes.
- Sprinkle the meat and veggies with the flour and salt and pepper; stir for 1 minute; then add the tomato paste.
- Stir in 1 cup water, the beer, beef stock, and rosemary; bring to a boil.
- Cover the pot and transfer to the oven and bake for 90 minutes.
- When the beef has cooked for 1 hour, place the potatoes in a pot with water to cover.
- Bring to a boil; salt the water, then reduce the heat and simmer until the potatoes are fork tender, 15-17 minutes.
- Drain the potatoes and return to the hot pot; add the butter, half-and-half, and mustard; mash to your preferred consistency.
- Serve the beef over the mustard mashed potatoes.
- Alternative--serve the stew with crusty bread spread with mustard butter (made by stirring together 3 tablespoons butter and a rounded tablespoon of grainy mustard).
Nutrition Facts : Calories 813.2, Fat 46.4, SaturatedFat 17.6, Cholesterol 136.7, Sodium 415.4, Carbohydrate 53.4, Fiber 6.6, Sugar 5, Protein 39.9
ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY
Make and share this Roast Beef With a Mustard Crust and Traditional Gravy recipe from Food.com.
Provided by Candy in Tyrone
Categories Roast Beef
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
- Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
- Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
- Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
- Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
- Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
- Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
- Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
- For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.
Nutrition Facts : Calories 526.1, Fat 16, SaturatedFat 5.8, Cholesterol 225.3, Sodium 720.8, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 84.2
MUSTARDY BEEF
Don't know where we sourced this recipe from, it is delicious however. We do the quantities of mushrooms, sweet potato and beans by feel, but the quantities given should be about right.
Provided by The Normans
Categories One Dish Meal
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Add wine, paprika, pepper and Dijon mustard to slow cooker. Start cooker on high.
- Add beef and mushrooms. Cook on high for 2 hours.
- Reduce to low for 30 minutes At this stage you can check you meat and decide if you want to cook it further before adding the other veg. This would depend on the cut used and how tender you want the meat.
- Add sweet potato. Cook for another 30 minutes.
- Add asparagus and similar amount of green beans. Cook for 30 minutes.
- Take out 1 cup of liquid and mix sour cream into it. Mix back into stew.
- Serve.
Nutrition Facts : Calories 162.7, Fat 3.9, SaturatedFat 1.8, Cholesterol 5, Sodium 754.8, Carbohydrate 21.1, Fiber 4.4, Sugar 4.7, Protein 8.3
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
More about "mustardypheasantbreasts recipes"
WORLD BEST BLOG OF RICE RECIPES: MUSTARDY PHEASANT BREASTS
From riceofday.blogspot.com
HOME - MUSTARD FOODS
From mustardfoods.com
MANAGING MUSTARD ON THE PRAIRIES - GRAINEWS
From grainews.ca
MUSTARDY MARINADE - HUBUOFI.COM
From hubuofi.com
50 RECIPES TO MAKE WITH MUSTARD - TASTE OF HOME
From tasteofhome.com
MUSTARD BEANS - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
A CULINARY GUIDE TO MUSTARD TYPES AND HOW TO USE EACH MUSTARD …
From masterclass.com
WILD NEWS FROM FORBES WILD FOODS – TAGGED "PHEASANT BACK"
From wildfoods.ca
INFORMATION FOR CANADIANS WITH MUSTARD ALLERGY - CANADA.CA
From canada.ca
MUSTARDYPHEASANTBREASTS BEST RECIPES
From recipesforweb.com
PAN-FRIED PHEASANT BREAST FILLED WITH A… | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
MUSTARD AND ROSEMARY CRUSTED ROAST BEEF RECIPE - EAT SMARTER USA
From eatsmarter.com
27 BEST PHEASANT BREAST RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
10 WAYS TO USE MUSTARD, OTHER THAN ON HOT DOGS - HUFFPOST
From huffpost.com
ROASTED MUSTARD SEED WHITE FISH WITH POTATO-BRUSSEL SPROUT HASH
From feastingathome.com
7 YUMMY FOODS TO EAT WITH MUSTARD ... - ALLWOMENSTALK
From food.allwomenstalk.com
IS MUSTARD GOOD FOR YOU? - HEALTHLINE
From healthline.com
CANADA REALLY CUTS THE MUSTARD | CULTURAL QUIRKS
From culturalquirks.com
SPICY PUB MUSTARD - WHAT A GIRL EATS
From whatagirleats.com
MULTI-PURPOSE MUSTARD IS A KEY INGREDIENT FOR OTTAWA CHEFS
From ottawacitizen.com
BALSAMIC MUSTARD ROAST BEEF - OLIVIA'S CUISINE
From oliviascuisine.com
MUSTARD RECIPES BOOK - MOUTARDE CANADIENNE GOURMET
From gravelbourgmustard.ca
110+ REALLY YUMMY HOME COOKED PHEASANT RECIPES ~ …
From menuiva.com
MUSTARD RECIPES | ALLRECIPES
From allrecipes.com
MUSTARD & HERB ROAST BEEF — SMAK DAB
From smakdab.ca
WHAT IS MUSTARD? - THE SPRUCE EATS
From thespruceeats.com
WHAT IS MUSTARD MADE OF AND WHAT ARE THE COMMON TYPES?
From epicurious.com
ROAST BEEF WITH MUSTARD AND HORSERADISH CRUST RECIPE
From womanandhome.com
MUSTARDY PHEASANT BREASTS RECIPE - FOOD.COM
From pinterest.co.uk
MUSTARD BREAD RECIPE | MYRECIPES
From myrecipes.com
SLOW-ROASTED ROAST BEEF WITH MUSTARD, GARLIC, AND THYME
From fortheloveofcooking.net
18 ZESTY WAYS TO USE HONEY MUSTARD - THE SPRUCE EATS
From thespruceeats.com
MUSTARD OIL MEAL AND MUSTARD BRAN | FEEDIPEDIA
From feedipedia.org
MUSTARD-AND-THYME ROAST BEEF - CHATELAINE
From chatelaine.com
BUY PHEASANT BREASTS ONLINE AT FALMOUTH FOOD CO-OP
From falmouthfood.coop
FOODS MARKET THIS IS MY PHEASANT COOKING APRON, GREAT GIFT FOR …
From amazon.ca
45 WAYS TO USE ALL THE MUSTARD YOU CAN MUSTER - BON APPéTIT
From bonappetit.com
10 WAYS TO USE UP MUSTARD | KITCHN
From thekitchn.com
MUSTARD IS ON THE MENU - GRAINEWS
From grainews.ca
MUSTARD - A PRIORITY FOOD ALLERGEN - CANADA.CA
From canada.ca
You'll also love