Pheasant in almond sauce with mushrooms and potatoes

Recipe for Pheasant with Almonds and Cream Sauce




Yield 4 servings

Easy to prepare and delicious. This dish can be prepared using and small game bird. 



  1. Salt and pepper the pheasant or cornish hen pieces, rub with marjoram
  2. Using a large pot melt in the butter
  3. Add the onions and garlic and saute until translucent (about 4 minutes)
  4. Add the porcini mushroom and continue to saute for 2 minutes (if you can't find porcini mushrooms, use button mushrooms)
  5. Add the meat and saute on medium heat for about 3 minutes each side
  6. Add the sherry and bring to a boil
  7. Add the thyme and almonds
  8. Pour in the chicken stock
  9. Lower the heat and cook covered for about 20 minutes
  10. Add the cream and continue cooking for another 15 minutes, stirring frequently

Serve with boiled peeled potatoes, vegetables over a bed of pasta.

Courses dinner

Recipe by Cooking Buffalo at