Best Pheasant Recipe

I’ve got the above hanging in my garage, the result of a successful hunt last weekend.  That means I’ve got some plucking in my future.  Anyone got a great pheasant recipe that they care to share?  So far this year I’ve made pheasant soup and a cumin-pheasant goulash, so I’m looking for something different.

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  • Carla

    I can get a couple from my dad. I know one of his go-to picks is to saute the bird, add a cream sauce of some sort, and serve it over wild rice. This one from Haskells is a fantastic sauce.

  • I love posts like this. They remind me that despite appearances, what’s “normal” in the US and what’s “normal” in the UK can utterly and totally different.

  • Anna

    We just made pheasants for a dinner party of 12 last week:

    A little salty, so I would cut back a bit on salt in the brine in the future, but then used drippings to make a gravy and made pomegranate chutney to mix into the gravy, turned out pretty good. At least thats what they said…

    Here is the brine recipe I used.

  • Alli

    Pat made a great pheasant pot pie the other week that CP seemed to enjoy…I will have him send you the particulars.

  • Hi Tony,
    A former student of mine from Grand Island Nebraska taught me how to make pheasant taste as rich as lobster. Cut up the meat into 2″ cubes, salt, pepper and broil in a hot oven for a few minutes until just the outside is done but inside is raw. Beat an egg, dip the cubes in the egg wash and then roll in cornflake crumbs. Butter (real butter) the heck out of glass baking dish and place the cubes in it separated from one another. Pour a pint of whole cream over it and cook on 350 degrees until they are cooked through. Most of the cream should have soaked in by then. Let me know what you think.

  • Aunt Susan

    Well, Tony, I’ve been carrying this recipe for pheasant around for nearly 40 years! It was given to me by a church member whose husband brought home a lot of pheasants. It does smack a little of the days of “cream of mushroom soup cooking.” Here goes:

    Wash bird. Don’t stuff, but salt and bread. Place bird in a covered casserole and pour over it the following sauce:

    1 can cream of chicken or mushroom soup
    1/2 c. butter or margarine
    1/2 c. sherry
    a little onion

    Bake 2 to 2-1/2 hours at 325.

  • Pheasant Strogenoff

    4 pheasant breasts- cut up into bite sized pieces
    1 can cream of mushroom soup
    1 packet Liption onion soup mix
    1 can mushrooms
    1 small carton sour cream

    Place pheasant, both soups & mushrooms in crockpot and cook for 9 hours on low. Add sour cream right before serving.

    Serve over noodles or rice… ENJOY