Yogurt Upland Gamebird with Cream Sauce

By Hunting NetworkMarch 18, 2014

LAST UPDATED: April 15th, 2022

If you love eating upland birds as much as you enjoy hunting them, you won’t be disappointed with this recipe.

Yogurt Upland Gamebird with Cream Sauce

Yogurt Upland Gamebird with Cream Sauce

In mixing bowl, combine:
1 cup plain yogurt
1/4 cup Dijon mustard
2 tablespoons fress chopped dill (1/2 tablespoon dill weed)

In a skillet, melt:
2 tablespoons butter

Using a syringe, inject 1/2 ounce of butter into each pheasant breast and refrigerate for at least an hour.  When you’re ready to prepare the dish, roll the gamebird filets in the yogurt-Dijon mixture, coating thoroughly but not too thick, then roll them in:
1 cup cracker or cornflake crumbs

Place the breasts in a non-stick pan and bake at 350 degrees for 25 minutes or until done.
To make a simple sauce, combine in skillet:
1/4 cup dry Vermouth
1/4 cup pheasant stock (or chicken broth)
2 tablespoons of butter

Boil down quickly, reducing to a syrup like consistencty, then add:
1 cup heavy cream

Reduce cream until the sauce begins to thicken, season with a squiret of lemon juice, salt and pepper and serve over the gamebird breasts, sprinkling with chopped parsley.

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