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Bagged Your Pheasant! Now for the Good Stuff!!!

By Alan2 Davison
Friday, November 3rd 2023

The Three Most Popular Pheasant Recipes

Pheasant is a game bird well known for its rich and gamey flavor, which has made it a favorite among chefs and home cooks alike. Below are the three most popular recipes that showcase the versatility and deliciousness of pheasant.

1. Roast Pheasant with Bread Sauce


  • 1 whole pheasant
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 slices of bacon
  • 1 onion, quartered
  • 2 cups chicken stock
  • 1 cup bread crumbs
  • 1 cup milk
  • 2 tablespoons butter


  1. Preheat your oven to 350°F (175°C).
  2. Rub the pheasant with olive oil, salt, and pepper. Place thyme, bay leaf, and one-quartered onion inside the cavity.
  3. Lay bacon slices over the breast and place in a roasting tray.
  4. Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with chicken stock to keep moist.
  5. For the bread sauce, combine bread crumbs, milk, butter, and the remaining onion in a saucepan. Cook over low heat until thickened.
  6. Rest the pheasant for 10 minutes, then carve and serve with the bread sauce.

2. Pheasant in White Wine and Cream Sauce


  • 4 pheasant breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 teaspoon chopped fresh tarragon


  1. Season the pheasant breasts with salt and pepper.
  2. In a skillet, heat olive oil over medium-high and sear the pheasant until golden brown, about 3 minutes per side. Remove and set aside.
  3. In the same pan, sauté shallot and garlic until translucent.
  4. Deglaze the pan with white wine, scraping up the brown bits.
  5. Reduce heat to medium-low, add heavy cream, and simmer until the sauce thickens slightly.
  6. Return the pheasant to the pan, add tarragon, and simmer until the pheasant is cooked through.
  7. Adjust seasoning and serve the pheasant drizzled with the sauce.

3. Pheasant Stew with Vegetables


  • 2 pheasants, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cups chicken broth
  • 1 cup diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 potatoes, peeled and diced
  • 1/2 cup frozen peas


  1. Season the pheasant pieces with salt and pepper.
  2. In a large pot, heat oil over medium-high heat. Brown the pheasant on all sides, then remove from the pot.
  3. Add onion, carrots, and celery to the pot and cook until softened.
  4. Pour in chicken broth, add tomatoes and thyme, and bring to a simmer.
  5. Return the pheasant to the pot, cover, and simmer for about 1 hour.
  6. Add potatoes and cook for an additional 20 minutes, or until tender.
  7. Stir in frozen peas and cook for another 5 minutes.
  8. Adjust seasoning to taste and serve hot, garnished with fresh herbs if desired.

These recipes highlight the pheasant's flavor while offering a variety of dishes from a simple roast to a comforting stew, ensuring there's a pheasant dish for every occasion and palate.

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