17 Savory Pheasant Recipes Delicious

Kickstart your culinary adventure with these 17 savory pheasant recipes that promise to delight your taste buds and impress your dinner guests. Perfect for home cooks looking to explore beyond the usual chicken dishes, each recipe offers a unique twist on this game bird, blending comfort with gourmet flair. Whether you’re craving something hearty or elegantly simple, you’re sure to find a new favorite here. Let’s dive in!

Roasted Pheasant with Herbs

Craving a gamey yet elegant dish? Roasted pheasant with herbs delivers rich flavors with minimal fuss.

Ingredients

• Pheasant – 1 whole (3-4 lbs)
• Olive oil – 2 tbsp
• Fresh rosemary – 2 tbsp
• Fresh thyme – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Pat the pheasant dry with paper towels to ensure crispy skin.
3. Rub olive oil all over the pheasant.
4. Season inside and out with salt and black pepper.
5. Stuff the cavity with rosemary and thyme for aromatic flavor.
6. Place the pheasant breast-side up on a rack in a roasting pan.
7. Roast for 1 hour, or until the internal temperature reaches 165°F at the thigh.
8. Let rest for 10 minutes before carving to retain juices.

Perfectly roasted pheasant boasts crispy skin and moist meat. Serve with a side of roasted vegetables for a complete meal.

Pheasant Breast with Mushroom Sauce

Absolutely perfect for a special dinner, this pheasant breast with mushroom sauce combines simplicity with elegance.

Ingredients

• Pheasant breasts – 2
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Season pheasant breasts with salt and black pepper.
3. Heat butter and olive oil in a skillet over medium-high heat.
4. Sear pheasant breasts for 3 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure a good sear.
5. Transfer pheasant breasts to a baking dish. Bake for 10 minutes. Tip: Use a meat thermometer to check for an internal temperature of 165°F.
6. In the same skillet, sauté mushrooms until soft, about 5 minutes.
7. Add heavy cream to the mushrooms. Simmer for 3 minutes until sauce thickens. Tip: Stir constantly to prevent the sauce from burning.
8. Pour mushroom sauce over baked pheasant breasts.

Mouthwatering and tender, the pheasant pairs beautifully with the creamy mushroom sauce. Serve atop a bed of wild rice for an earthy complement.

Braised Pheasant with Root Vegetables

Just when you think comfort food can’t get any better, braised pheasant with root vegetables comes along. This dish combines tender game with earthy flavors for a hearty meal.

Ingredients

– Pheasant – 1 whole, cut into pieces
– Carrots – 2 cups, chopped
– Potatoes – 2 cups, chopped
– Onion – 1, sliced
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Chicken broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-safe pot over medium heat.
3. Season pheasant pieces with salt and black pepper.
4. Brown pheasant pieces in the pot, 3 minutes per side. Remove and set aside.
5. In the same pot, sauté onion and garlic until soft, about 2 minutes.
6. Add carrots and potatoes, cook for another 5 minutes.
7. Return pheasant to the pot, add chicken broth, and bring to a simmer.
8. Cover pot and transfer to the oven. Braise for 1 hour.
9. Check pheasant for doneness; meat should fall off the bone.
10. Serve hot, garnished with fresh herbs if desired.
Zesty and rich, the pheasant melts in your mouth while the vegetables soak up all the savory juices. Try serving it over a bed of wild rice for an extra layer of texture.

Pheasant and Wild Rice Soup

Autumn calls for hearty soups, and this Pheasant and Wild Rice Soup delivers. Rich flavors meld in a comforting bowl perfect for chilly evenings.

Ingredients

• Pheasant breast – 1 lb, diced
• Wild rice – 1 cup
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large pot, melt butter over medium heat. Tip: Ensure the pot is heavy-bottomed to prevent burning.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add diced pheasant breast. Cook until no longer pink, about 10 minutes. Tip: Stir occasionally to ensure even cooking.
4. Pour in chicken broth and wild rice. Bring to a boil.
5. Reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender. Tip: Check rice at 30 minutes to avoid overcooking.
6. Stir in heavy cream, salt, and black pepper. Heat through for 5 minutes.

Offers a creamy texture with chunks of tender pheasant and nutty wild rice. Serve with crusty bread for dipping or garnish with fresh thyme for an aromatic touch.

Grilled Pheasant with Citrus Marinade

Make this grilled pheasant with citrus marinade for a dish that’s both elegant and easy. Perfect for summer gatherings, it brings a bright, tangy flavor to your table.

Ingredients

• Pheasant – 1 whole, cleaned
• Orange juice – 1 cup
• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a bowl, mix orange juice, lemon juice, olive oil, salt, and black pepper.
2. Place the pheasant in a resealable bag. Pour the marinade over it. Seal the bag.
3. Marinate in the refrigerator for 4 hours, turning the bag once halfway through.
4. Preheat the grill to medium-high heat, 375°F.
5. Remove the pheasant from the marinade. Discard the marinade.
6. Grill the pheasant for 25 minutes, turning every 5 minutes, until the internal temperature reaches 165°F.
7. Let the pheasant rest for 10 minutes before carving.

Serve the grilled pheasant with a side of grilled vegetables for a complete meal. The citrus marinade gives the meat a juicy texture and a refreshing zing. Try serving it over a bed of wild rice to soak up the delicious juices.

Pheasant Pot Pie with Flaky Crust

Every now and then, a dish comes along that combines comfort with elegance. Pheasant pot pie does just that, with a flaky crust that’s impossible to resist.

Ingredients

• Pheasant meat – 2 cups, cooked and shredded
• Butter – ½ cup
• Flour – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Pie crust – 1, pre-made

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a large skillet over medium heat.
3. Whisk in flour until smooth, cooking for 1 minute to remove raw taste.
4. Gradually add chicken broth and heavy cream, whisking constantly to prevent lumps.
5. Bring mixture to a simmer, cooking until thickened, about 5 minutes.
6. Stir in pheasant meat, salt, and pepper. Remove from heat.
7. Pour mixture into a pie dish. Cover with pie crust, sealing edges.
8. Cut slits in the crust to vent. Bake for 30 minutes, or until golden brown.
9. Let stand for 5 minutes before serving.

Golden crust gives way to a creamy, savory filling. Serve with a crisp salad for a balanced meal.

Slow Cooker Pheasant Stew

You won’t regret trying this hearty slow cooker pheasant stew. It’s perfect for cozy nights in.

Ingredients

– Pheasant – 2 lbs, cut into pieces
– Carrots – 2 cups, chopped
– Potatoes – 3 cups, diced
– Onion – 1 cup, chopped
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp
– Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a pan over medium-high heat. Brown pheasant pieces for 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer pheasant to slow cooker. Add carrots, potatoes, onion, and garlic.
3. Pour chicken broth over ingredients. Season with salt, pepper, and thyme.
4. Cover and cook on low for 6 hours. Tip: Resist lifting the lid to keep heat consistent.
5. After cooking, check stew thickness. Tip: For a thicker stew, mix 1 tbsp flour with 2 tbsp water and stir in, then cook for an additional 15 minutes.
6. Serve hot.

Ladle this stew into bowls for a comforting meal. The pheasant becomes tender, absorbing the rich broth. Try serving over mashed cauliflower for a low-carb option.

Pheasant Confit with Garlic and Thyme

Yearning for a dish that combines rustic charm with gourmet flair? Pheasant confit with garlic and thyme delivers tender, flavorful meat with minimal fuss.

Ingredients

• Pheasant legs – 4
• Duck fat – 4 cups
• Garlic cloves – 6
• Fresh thyme – 4 sprigs
• Salt – 2 tsp

Instructions

1. Preheat oven to 300°F.
2. Season pheasant legs evenly with salt.
3. Place pheasant legs in a single layer in a deep ovenproof dish.
4. Tuck garlic cloves and thyme sprigs around the pheasant legs.
5. Melt duck fat in a saucepan over low heat until liquid.
6. Pour melted duck fat over pheasant legs until fully submerged.
7. Cover dish tightly with aluminum foil.
8. Bake in preheated oven for 3 hours, until meat is tender and pulls away from the bone easily.
9. Remove dish from oven and let cool slightly.
10. Carefully remove pheasant legs from fat, straining and reserving fat for future use.

Kick up the presentation by serving the confit atop a warm potato salad. The meat’s richness pairs beautifully with the garlic’s pungency and thyme’s earthiness, creating a dish that’s both comforting and sophisticated.

Pheasant Stuffed with Apples and Sage

Here’s a straightforward recipe for a dish that combines the earthy flavors of pheasant with the sweetness of apples and the aroma of sage.

Ingredients

• Pheasant – 1 whole
• Apples – 2 cups, diced
• Sage – 2 tbsp, chopped
• Butter – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Season the pheasant inside and out with salt and black pepper.
3. In a bowl, mix diced apples and chopped sage.
4. Stuff the pheasant cavity with the apple-sage mixture.
5. Truss the pheasant legs with kitchen twine to hold the stuffing inside.
6. Melt butter in a roasting pan over medium heat.
7. Brown the pheasant on all sides in the butter, about 5 minutes per side.
8. Transfer the roasting pan to the preheated oven.
9. Roast for 45 minutes, or until the internal temperature reaches 165°F.
10. Let the pheasant rest for 10 minutes before carving.

You’ll notice the pheasant is juicy with a crispy skin. The apples soften into a sweet, fragrant stuffing. Serve it sliced with the stuffing spooned over the top for a visually appealing plate.

Pheasant Casserole with Creamy Sauce

Here’s a straightforward recipe for a comforting pheasant casserole that’s perfect for any season. Hearty and rich, it’s a dish that brings warmth to the table with minimal fuss.

Ingredients

• Pheasant – 1, cut into pieces
• Heavy cream – 1 cup
• Chicken broth – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Melt butter in a large skillet over medium heat.
3. Dust pheasant pieces with flour, salt, and pepper.
4. Brown pheasant in butter, 3 minutes per side.
5. Transfer pheasant to a casserole dish.
6. Pour chicken broth into the skillet, scrape up browned bits.
7. Simmer broth for 5 minutes to reduce slightly.
8. Stir in heavy cream, bring to a gentle simmer.
9. Pour sauce over pheasant in the casserole dish.
10. Cover and bake for 45 minutes.
11. Remove cover, bake for another 15 minutes to thicken sauce.

Deliciously tender pheasant in a velvety sauce, this casserole pairs wonderfully with mashed potatoes or crusty bread. The sauce thickens beautifully in the oven, enveloping the pheasant in creamy goodness.

Pheasant Tacos with Avocado Salsa

Pheasant tacos with avocado salsa bring a gamey twist to taco night. Perfect for those seeking something different yet familiar.

Ingredients

• Pheasant breast – 1 lb, diced
• Avocado – 1, diced
• Tomato – 1, diced
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp
• Pepper – ¼ tsp
• Corn tortillas – 8
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced pheasant to the skillet. Cook for 5 minutes, stirring occasionally, until browned.
3. While pheasant cooks, combine avocado, tomato, lime juice, cilantro, salt, and pepper in a bowl. Mix gently to avoid mashing the avocado.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Divide cooked pheasant among tortillas. Top with avocado salsa.
6. Serve immediately. The tacos are best enjoyed fresh, with the pheasant’s richness balanced by the bright salsa.

Serve these tacos with a side of charred corn for added sweetness. The contrast between the tender pheasant and creamy avocado salsa elevates the dish.

Pheasant and Chestnut Pasta

Every now and then, a dish comes along that combines rustic flavors with elegant simplicity. Pheasant and chestnut pasta is just that.

Ingredients

• Pheasant breast – 1 lb
• Chestnuts – 1 cup, peeled
• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh thyme – 1 tbsp
• Chicken stock – 1 cup

Instructions

1. Preheat oven to 375°F.
2. Season pheasant breast with salt and black pepper.
3. Heat olive oil in a pan over medium-high heat. Sear pheasant breast for 3 minutes per side.
4. Transfer pheasant to oven. Roast for 15 minutes. Tip: Use a meat thermometer to ensure internal temperature reaches 165°F.
5. Boil pasta according to package instructions. Drain and set aside.
6. In the same pan, sauté garlic and chestnuts for 2 minutes.
7. Add chicken stock and thyme. Simmer for 5 minutes. Tip: Reduce stock by half for a richer flavor.
8. Slice pheasant breast. Add to pan with pasta. Toss to combine. Tip: Reserve some pasta water to adjust sauce consistency.

Rich flavors of game and nutty chestnuts meld beautifully with al dente pasta. Serve with a sprinkle of fresh thyme for a touch of color.

Pheasant Liver Pâté with Brandy

Kickstart your culinary adventure with this elegant Pheasant Liver Pâté with Brandy. Perfect for impressing guests or treating yourself.

Ingredients

• Pheasant livers – 1 lb
• Butter – ½ cup
• Shallots – 2, minced
• Brandy – ¼ cup
• Heavy cream – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Rinse pheasant livers under cold water. Pat dry with paper towels.
2. Melt butter in a skillet over medium heat. Add minced shallots. Cook until translucent, about 3 minutes.
3. Increase heat to medium-high. Add livers. Sear for 2 minutes per side.
4. Pour in brandy. Ignite carefully to flambé. Let flames die down naturally.
5. Transfer mixture to a blender. Add heavy cream, salt, and pepper. Blend until smooth.
6. Pass mixture through a fine sieve into a bowl. Press with a spatula to extract all pâté.
7. Chill in refrigerator for at least 2 hours before serving.

Just like that, you’ve got a silky, rich pâté with a hint of brandy warmth. Serve on toasted baguette slices or with cornichons for a classic touch.

Pheasant Schnitzel with Lemon Butter

Every now and then, a dish comes along that’s both elegant and easy. Pheasant schnitzel with lemon butter is just that.

Ingredients

• Pheasant breast – 2, pounded thin
• Flour – 1 cup
• Eggs – 2, beaten
• Breadcrumbs – 1 cup
• Butter – 4 tbsp
• Lemon – 1, juiced
• Salt – ½ tsp
• Pepper – ½ tsp
• Vegetable oil – ½ cup

Instructions

1. Season pheasant breasts with salt and pepper.
2. Dredge each breast in flour, shaking off excess.
3. Dip floured breasts into beaten eggs, then coat with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Cook schnitzels for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan.
6. Remove schnitzels and set aside on a paper towel-lined plate.
7. In the same skillet, melt butter over low heat.
8. Add lemon juice to the butter, stirring for 1 minute. Tip: Watch for browning; remove from heat if needed.
9. Drizzle lemon butter over schnitzels before serving. Tip: Serve immediately for best texture.

Outstandingly crisp on the outside, tender inside, the schnitzel pairs wonderfully with a light arugula salad. Try topping with capers for an extra zing.

Pheasant Curry with Coconut Milk

Every now and then, a dish comes along that’s both hearty and exotic. Pheasant curry with coconut milk is just that—a rich, flavorful meal that’s surprisingly simple to make.

Ingredients

• Pheasant – 2 lbs, cut into pieces
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add pheasant pieces. Cook until golden brown, about 5 minutes per side.
3. Sprinkle curry powder and salt over the pheasant. Stir to coat evenly.
4. Pour in coconut milk. Stir well to combine.
5. Reduce heat to low (200°F). Cover and simmer for 45 minutes, stirring occasionally.
6. Remove lid. Simmer for an additional 15 minutes to thicken the sauce.

Only the tender pheasant and creamy coconut milk make this curry a standout. Serve it over steamed rice or with naan for a complete meal.

Pheasant Sausages with Peppercorn Sauce

Just when you thought sausages couldn’t get any more gourmet, here comes a game-changer. Pheasant sausages with peppercorn sauce elevate the humble sausage to dinner party status.

Ingredients

• Pheasant sausages – 4
• Heavy cream – 1 cup
• Whole peppercorns – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat. Add 1 tbsp butter.
2. Once the butter melts, add the pheasant sausages. Cook for 5 minutes on each side until golden brown.
3. Remove sausages from the skillet. Set aside on a warm plate.
4. In the same skillet, add the remaining 1 tbsp butter and peppercorns. Toast for 1 minute until fragrant.
5. Pour in the heavy cream. Stir continuously for 3 minutes until the sauce thickens slightly.
6. Add salt. Stir to combine.
7. Return the sausages to the skillet. Coat them in the sauce. Cook for an additional 2 minutes.

Hearty and rich, the pheasant sausages are perfectly complemented by the bold peppercorn sauce. Serve over mashed potatoes for a comforting meal that’s sure to impress.

Pheasant Pie with Puff Pastry Top

Yield a comforting pheasant pie with a golden puff pastry top that’s perfect for chilly evenings. This dish combines tender pheasant with a flaky crust for a satisfying meal.

Ingredients

– Pheasant meat – 2 cups, cooked and shredded
– Butter – 2 tbsp
– Flour – 1/4 cup
– Chicken broth – 1 cup
– Puff pastry – 1 sheet, thawed
– Egg – 1, beaten
– Salt – 1/2 tsp
– Black pepper – 1/4 tsp

Instructions

1. Preheat oven to 400°F.
2. Melt butter in a skillet over medium heat.
3. Stir in flour to create a roux, cook for 1 minute until golden.
4. Gradually whisk in chicken broth until smooth.
5. Add shredded pheasant, salt, and pepper to the skillet. Simmer for 5 minutes.
6. Transfer the mixture to a pie dish.
7. Cover with puff pastry, trimming excess. Seal edges by pressing with a fork.
8. Brush the top with beaten egg for a golden finish.
9. Cut small slits in the pastry to allow steam to escape.
10. Bake for 25 minutes or until the pastry is puffed and golden.
Tip: For extra flavor, sauté onions and garlic with the pheasant.
Tip: Ensure the pastry is fully thawed for easy handling.
Tip: Let the pie rest for 5 minutes before serving for easier slicing.
Unbelievably flaky pastry meets rich, savory pheasant in every bite. Serve with a side of roasted vegetables for a complete meal.

Conclusion

Pheasant dishes offer a delightful twist to your meal rotation, and our roundup of 17 savory recipes is your ticket to exploring this versatile bird. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next kitchen adventure. Don’t forget to share which recipe became your favorite in the comments and pin this article on Pinterest to spread the pheasant love!