21 Best Pheasant Breast Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Pheasant

Smoked Pheasant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT915M · Yield: [‘4’, ‘4 servings’]

This Smoked Pheasant has a mildly smoky flavor and it stays so juicy and tender! Lots of serving suggestions included.

Ingredients

• 4 pheasant breasts
• 8 slices bacon (optional)
• 2 cups water
• 2 tablespoons Sugar
• 2 tablespoons coarse kosher salt or sea salt
• 1 clove garlic
• ½ orange
• 2 teaspoons onion powder
• 2 teaspoons coarse kosher salt or sea salt
• 1 teaspoon cracked black pepper
• 1 teaspoon celery seed
• 1 tablespoons orange zest
• 2 tablespoons brown sugar

Instructions For brining

1. Smash garlic with side of your knife. Place the garlic on a board. Lay your knife with the wide part down on top of the clove. Hold the knife with one hand. Then punch down the side of the knife with the palm of you other hand.
2. Place the salt, sugar and garlic cloves in a small saucepan.
3. Add 2 cups of water. Heat the water until sugar and salt have dissolved.
4. Squeeze the juice from the orange.
5. Cool off brine. Adding ice will speed up this process.
6. Place pheasant in a large enough container to hold it. Pour brine and orange juice over the top. Add the rind of the orange too. If meat isn’t covered, add enough cold water to cover.
7. Place lid on the container. Let pheasant sit in the brine overnight in the refrigerator.

For Smoking

1. Grate orange zest.
2. Measure rub ingredients. Add to a bowl or covered container. Shake or mix well. Break up the orange zest if it clumps up with your fingers.
3. Remove meat from the brine. Pat dry with paper towels.
4. Rub the dry rub ingredients all over the meat. Inside and outside.
5. Optional – Wrap with 2 slices of bacon for each breast to keep them moist.
6. Add wood chips. Adjust vents. Preheat smoker to 200°F / 95°C.
7. Place pheasant directly on smoker rack. Insert instant read thermometer into thickest part of meat. If you’re smoking the bird whole, place it in the thickest part of the thigh.
8. Smoke for about 3 hours until meat measures 160°F / 70°C.
9. Remove from smoker. Tent with a piece of aluminum foil and let rest for about 10 minutes. In the first 5 minutes, the temperature will rise to 165­°F / 75°C.

2. Pheasant Breast with Pomegranate Glaze

Pheasant Breasts with Pomegranate Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: P0Y0M0DT0H20M0.000S · Cook: P0Y0M0DT0H15M0.000S · Total: P0Y0M0DT0H35M0.000S · Yield: 4 servings

Ingredients

• 2 cups pomegranate juice (recommended: POM)
• 1/4 cup sugar
• 2 to 4 tablespoons olive oil
• 4 pheasant breasts (removed from bone with skin and wing attached)
• Salt and freshly ground black pepper

Instructions

1. Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
2. Preheat the oven to 375 degrees F.
3. Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
4. Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
5. Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
6. Reheat the glaze.
7. Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.

3. Pheasant Sprouts

Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT2H

James Mackenzie’s marinated and pan-fried pheasant breast recipe is served with parsnip, pickled blackberries and sprouts.

Ingredients

• 4 pheasant breasts
• 50ml of vegetable oil
• 100ml of rapeseed oil
• 1 tbsp of juniper berries, crushed
• 1 tbsp of thyme, chopped
• salt
• pepper
• 200g of blackberries
• 200ml of red wine vinegar
• 150g of caster sugar
• 35ml of water
• 3 star anise
• 1/2 tsp pink peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 8 parsnips, sliced
• 200ml of cream
• 100ml of water
• salt
• 100g of parkin, or dark ginger cake
• 2 Brussels sprouts
• 1 knob of butter

Instructions

1. Begin by marinating the pheasant breasts. Mix together the marinade ingredients in a bowl and submerge the breasts in the mixture to coat. Alternatively, add the breasts and marinade ingredients to a ziplock bag, squeeze out the air and seal. Leave overnight in the fridge
2. To pickle the blackberries, add all of the ingredients (except the blackberries) to a pan and heat until the sugar dissolves. Allow to cool, then add the blackberries and leave to pickle for at least 1 hour. Once pickled, remove the blackberries and set aside at room temperature. Decant the liquid into a squeezy bottle
3. For the parsnip purée, add the sliced parsnips, cream and water to a pan, cover with a lid and cook until the parsnips are soft. Strain, reserving the cream, and add the parsnips to a blender
4. Add a splash of the cooking liquor to the parsnips and blitz until smooth and silky. Season to taste and set aside
5. Preheat the oven to 190°C/gas mark 5
6. To prepare the parkin, crumble the cake into small pieces and spread out onto a baking sheet. Bake in the oven for 3-4 minutes to dry out slightly
7. To cook the pheasant, remove the breasts from the marinade. Add the oil to a hot pan and shallow fry the breasts, skin-side down, until golden brown. Once golden, turn over the breasts and place in the oven for 5-6 minutes. Remove and rest for at least 5 minutes after cooking
8. Thinly slice the sprouts and heat a knob of butter in a small pan until it begins to foam. Add the shredded sprouts and toss to coat. Sauté for 1 minute, then remove from the heat
9. To serve, arrange the sprouts in a line across the middle of each plate. Place the pheasant breasts on top of the sprouts and spoon a quenelle of parsnip purée onto each plate. Decorate with the parkin crumb and add a squeeze of the pickling liquid and a line of blackberries before serving

4. Honey Baked Pheasant Breasts

Honey Baked Pheasant Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 teaspoon lemon juice (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Whisk honey, Dijon, soy sauce, olive oil, paprika, salt, pepper, and lemon juice.
3. 3. Brush mixture over pheasant breasts; marinate 15 minutes if possible.
4. 4. Bake on a lined sheet 20–25 minutes until internal temperature reaches 165°F (74°C).
5. 5. Rest 5 minutes; spoon remaining glaze over the breasts.

5. Pan Fried Pheasant Breasts

Easy Pan Fried Pheasant Breasts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Total: PT28M · Yield: [‘4’]

An easy pan-fried pheasant breast recipe in a creamy white wine sauce with chestnut mushrooms and pancetta.

Ingredients

• 4 Pheasant Breasts (skinless)
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1 tsp Salt
• ½ tsp Pepper
• 1 Garlic Clove (peeled and chopped)
• 160 g Pancetta (cubed)
• 250 g Chestnut Mushrooms (Sliced)
• 60 ml White Wine
• 100 ml Double Cream
• 1 tsp Wholegrain Mustard
• 1 tbsp Parsley (chopped)

Instructions

1. Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.
2. Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest (or continue to cook for another minute).
3. Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.
4. Pour in the white wine and let the majority of the liquid evaporate off.
5. Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.
6. Return the pheasant breasts to the pan and warm through for 3-4 minutes before serving.

6. Chicken Fried Pheasant

Chicken Fried Pheasant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts or cutlets
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. 1. Optional: marinate pheasant in buttermilk for 1–2 hours to tenderize.
2. 2. Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. 3. Dredge pheasant in flour mixture; shake off excess.
4. 4. Heat about 1/2 inch oil in a heavy skillet to 350°F (175°C); fry until golden and cooked through, about 6–8 minutes per side depending on thickness.
5. 5. Transfer to a rack to drain; serve.

7. Pheasant Breast with White Wine Mushroom

Pheasant breast recipe with white wine and mushroom sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’]

An easy recipe for pheasant breasts in a creamy white wine, mustard and mushroom sauce

Ingredients

• 4 Skinned Pheasant Breasts
• 20 g Butter
• 15 ml Olive Oil
• Pepper (To season)
• 50 ml Dry White Wine
• 50 ml Chicken Stock
• 2 Banana shallots (Finely chopped)
• 50 ml Double cream
• 100 g Button mushrooms (Sliced)
• 40 g Butter
• 1 tsp Grainy mustard
• Salt and Pepper to season

Instructions White wine and mushroom sauce

1. Gently pan fry the mushrooms in 20 g of butter and put to one side
2. Soften the shallots for 5 minutes in 20 g of butter
3. Add the wine and stock and bring to simmering.  Cook for 10 minutes to reduce the liquid by about 50%
4. Add the mustard and stir through
5. Add a couple of teaspoons of the reduction to the cream and stir through.  Then, pour the cream mixture into the pan and heat through carefully.  Continue to heat, stirring constantly, till the mixture is around the thickness of double cream.  
6. Stir through the mushrooms Season with salt and pepper and keep warm while you cook the pheasant breasts.

Pheasant Breasts

1. Season the pheasant breasts on both sides with a little pepper
2. Heat the remaining butter and the olive oil in a large skillet, till foaming.  
3. Add the pheasant breasts and cook on each side for 3-5 minutes.  Check with a skewer that they are cooked through.  Allow to rest for 5 minutes
4. Serve the pheasant breasts smothered in mushroom and white wine sauce

8. Grilled Pheasant with BBQ Sauce

Grilled Pheasant with BBQ Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 1 cup BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnish: chopped parsley

Instructions

1. 1. Preheat grill to medium-high heat; brush pheasant with oil and season with salt and pepper.
2. 2. Grill 6–8 minutes per side until cooked through (165°F internal).
3. 3. Baste with BBQ sauce during the last 2–3 minutes of grilling to glaze.
4. 4. Rest 5 minutes; slice and serve with extra sauce.

9. Bacon Stuffed Pheasant Breast

Bacon Stuffed Pheasant Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 4 slices bacon
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 2 tablespoons chopped parsley
• 1 garlic clove, minced
• 1/4 cup finely chopped mushrooms
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Mix breadcrumbs, Parmesan, parsley, mushrooms, garlic, salt, and pepper to form stuffing.
3. 3. Place stuffing on each breast; roll or seal and wrap with a slice of bacon; secure with toothpicks.
4. 4. Sear wrapped breasts in olive oil 1–2 minutes per side to brown.
5. 5. Transfer to a baking sheet; bake 15–20 minutes until cooked through (165°F).
6. 6. Rest 5 minutes; slice and serve.

10. Pheasant Breast with Wild Mushroom Sauce

Pheasant Breast with Wild Mushroom Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Easy cook boneless pheasant breast in minutes with a rich creamy mushroom sauce. Perfect for entertaining or date night at home.

Ingredients

• 400 g pheasant breasts ( 4 breast about 100 g each)
• ½ tbsp butter
• ½ tbsp oil
• 125 g wild mushrooms
• 2 shallots
• 300 ml double cream
• 200 ml chicken stock
• 2 tbsp tarragon
• ½ tsp pepper
• 1 tsp salt
• 1 tbsp butter
• 1 tbsp oil

Instructions For the sauce

1. Peel and finely chop the shallots.
2. Roughly chop the mushrooms to around 1 to 2 centimetres.
3. Strip the tarragon leaves from the stems and chop.
4. Put the oil and butter in a pan over a medium heat.
5. Add the shallots and cook for 2 minutes until soft, but not coloured. Stir occasionally with a wooden spoon.
6. Add the mushrooms to the pan. Cook and stir occasionally for 5 minutes until the mushrooms are soft.
7. Pour in the stock and cook for a further 5 minutes until the liquid has reduced.
8. Add the cream and half of the tarragon and simmer gently until the sauce has thickened.

For the pheasant

1. While the sauce is cooking, start cooking the pheasant breasts. Pat them dry with kitchen paper and season lightly.
2. Heat the remaining oil and butter in a clean pan over a medium to high heat and add the pheasant breast. Leave to cook for about 3 minutes then turn over.
3. Transfer to a plate and keep warm while they rest for 5 minutes.

Serving

1. Check the seasoning of the sauce and layer at the bottom of the serving dish.
2. Top with the pheasant breasts and scatter over the remaining tarragon.
3. Serve and enjoy!

11. Braised in Cider

Pheasant breasts braised in cider is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2H · Yield: Serves 4

Caramelised onions, bacon and cider combine in the perfect recipe for roast pheasant.

Ingredients

• 4 pheasant breasts (young hen breasts if possible as they won’t be so tough)
• 4 large rashers, lightly smoked bacon
• 500ml/17fl oz dry cider
• 5 shallots
• knob of butter
• 1 tsp caster sugar
• 30g/1oz plain flour
• 100ml/7tbsp full fat crème fraîche

Instructions

1. Preheat the oven to 200C/400F/Gas 6.
2. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren’t too cramped together) and then pop in the oven for 25 minutes.
3. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes.
4. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half.
5. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce.
6. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.
7. To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn’t be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken.
8. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve.

12. Pheasant Breast Wrapped in Bacon

Pheasant Breast Wrapped in Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 4 slices bacon
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional glaze: 1 tablespoon maple syrup

Instructions

1. 1. Preheat oven to 400°F (204°C).
2. 2. Season breasts with salt, pepper, and thyme.
3. 3. Wrap each breast with a bacon slice; secure with toothpicks.
4. 4. Sear in a skillet with olive oil 2 minutes per side to brown; transfer to a rack.
5. 5. Bake 12–20 minutes until cooked through; brush with maple syrup in last 2 minutes if using.
6. 6. Rest 5 minutes; serve.

13. Pheasant with Orange and Ginger Sauce

Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• Zest of 1 orange
• 1/2 cup orange juice
• 1/4 cup chicken stock
• 2 tablespoons honey
• Salt and pepper to taste
• Garnish: chopped chives or cilantro (optional)

Instructions

1. 1. Season pheasant with salt and pepper; sear in olive oil 3–4 minutes per side until browned; remove from pan.
2. 2. In the same pan, add garlic and ginger; sauté 1 minute.
3. 3. Add orange juice, stock, honey, and orange zest; simmer until slightly thickened.
4. 4. Return pheasant to pan; simmer 3–5 minutes until cooked through and glazed.
5. 5. Rest 5 minutes; serve with sauce.

14. Spicy Indian Butter Pheasant

Spicy Indian-Inspired Butter Pheasant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT230M · Yield: [‘4’]

Enjoy the flavors of butter chicken with a twist thanks to this juicy marinated butter pheasant recipe featuring tender pheasant and a spicy, creamy sauce!

Ingredients

• 1 ¼ lb pheasant breasts and legs, cut into bite-size chunks (about 1 ½ whole pheasants)
• ½ cup plain Greek yogurt
• 1 lemon, juiced
• 4 tsp garam masala, divided
• 1 onion, grated
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp salted butter, divided
• ⅓ cup tomato paste
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• ¾ tsp salt
• ¼ tsp cayenne
• 1 can coconut milk
• ¾ cup half and half
• ¼ cup fresh cilantro, chopped, for garnish
• 3 cups cooked jasmine rice, for serving
• warm naan, for serving

Instructions

1. Combine yogurt, lemon juice, and 2 tsp garam masala in a medium bowl. Add in pheasant pieces and toss to combine. Refrigerate for a few hours or overnight.
2. Heat a large skillet over medium-high heat. Add in 1 tbsp butter. Add pheasant to pan, working in batches if necessary to avoid crowding the pan. Cook until starting to brown, about 5-10 minutes. It’s ok if it doesn’t get cooked all the way through, it will finish cooking in the sauce. Remove pheasant to a plate.
3. Add in remaining 1 tbsp butter. Add in onion, garlic, and ginger. Cook until softened, about 3-5 minutes. Add in tomato paste, remaining 2 tsp of garam masala, cinnamon, turmeric, cumin, paprika, cayenne, and salt. Cook, stirring frequently, until fragrant, about 2-3 minutes.
4. Add in coconut milk and cream. Stir until tomato paste dissolves in the liquid. Add pheasant back in. Bring to a simmer and cook until pheasant is done and sauce is slightly thickened, about 10-15 minutes.
5. Serve over warm jasmine rice and top with fresh cilantro. There will be extra sauce but it’s perfect for dipping warm naan in.

15. Pheasant Breast with Pancetta and Sage

Pheasant breast with pancetta and sage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 4 slices pancetta
• 8–10 fresh sage leaves
• 1 tablespoon olive oil
• 1/4 cup white wine or chicken stock
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Pound breasts to even thickness; season.
3. 3. Place 2 sage leaves on each breast; top with a pancetta slice and secure with toothpicks.
4. 4. Sear wrapped breasts in olive oil 2–3 minutes per side to brown; transfer to oven and bake 10–15 minutes until cooked through.
5. 5. Deglaze the pan with white wine or stock; reduce slightly and serve with the sage pan sauce.

16. Pheasant Breast with Savoy Cabbage

Pheasant Breast with Savoy Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pheasant breasts
• 2 cups shredded savoy cabbage
• 1 small onion, sliced
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. 1. Melt butter in a skillet; sauté onion until translucent.
2. 2. Add cabbage and cook until lightly wilted and glossy.
3. 3. Pour in stock and vinegar; simmer to reduce slightly.
4. 4. In a separate pan, sear pheasant breasts until browned; finish in the oven if needed until 165°F.
5. 5. Serve pheasant atop the cabbage with spoonfuls of the cabbage sauce.

17. Pheasant in Mustard Sauce

Pheasant in Mustard Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 2 servings

Until I met my husband, an avid hunter, I’d never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients. -Joan Mihalko, Elkton, South Dakota

Ingredients

• 2 boneless skinless pheasant breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 3 tablespoons Dijon mustard
• 3/4 teaspoon dried marjoram
• Hot cooked rice

Instructions

1. Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.
2. In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.

18. Pheasant Breast Supreme

Pheasant Breast Supreme is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless pheasant breasts (about 1 1/2 lb)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Fresh parsley for garnish

Instructions

1. 1. Preheat the oven to 375°F (190°C). Season the pheasant breasts with salt and pepper.
2. 2. In a large oven-safe skillet, heat the olive oil over medium-high heat and sear the pheasant 2–3 minutes per side until browned; remove and set aside.
3. 3. In the same skillet, add the mushrooms and cook 4–5 minutes until softened; add garlic and cook 30 seconds.
4. 4. Deglaze with white wine if using, then add the chicken stock and thyme; simmer 5 minutes to reduce slightly.
5. 5. Return the pheasant to the pan, pour in the cream, and transfer to the oven. Bake 8–12 minutes until the internal temperature reaches 165°F (74°C).
6. 6. Remove from oven, swirl in butter, season to taste, and garnish with parsley before serving.

19. Breast of Pheasant with Sour Cream Sauce

Breast Of Pheasant With Sour-Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M · Yield: 4 servings

Ingredients

• 4 boneless, skinless pheasant breasts, about ⅓ pound each
• Salt and freshly ground pepper to taste
• 2 teaspoons paprika
• 2 teaspoons butter
• ½ cup finely chopped onions
• 2 sprigs fresh thyme or ½ teaspoon dried
• ¼ cup dry white wine
• ⅓ cup heavy cream
• ⅓ cup sour cream

Instructions

1. Sprinkle the breasts with salt, pepper and paprika.
2. Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
3. Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

20. Sous Vide Pheasant with Cranberry Sauce

Sous Vide Pheasant Breast with Cranberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Yield: [‘4’]

Sous vide is a great cooking method to keep your pheasant meat moist and tender. If you’re craving Thanksgiving food but don’t want a full feast, this recipe is for you!

Ingredients

• 4 pheasant breasts, skin-on or skinless
• 2 tbsp salted butter
• 4 sprigs thyme
• salt and pepper, to taste
• 1 ½ lb Yukon gold potatoes, peeled and diced
• 4 oz salted butter
• 20 fresh sage leaves
• 1 ½ cups half and half
• ¼ tsp freshly grated nutmeg
• salt and pepper, to taste
• 1 cup cranberry sauce

Instructions

1. If you have skin-on pheasant breasts, you can do one of two things with the skin: leave it on or remove it and cook it separately. This recipe will also work with skinless pheasant breasts.

Crispy Skin:

1. If cooking the skin separately, carefully remove it from the meat. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spread the skin out on the parchment paper and season with salt. Place another piece of parchment paper on top and place another sheet pan on top to weigh it down. Bake for 40-50 minutes, or until skin is crisp.

Sous Vide Pheasant Breasts:

1. Preheat sous vide machine to 145°F. Season pheasant breasts with salt and pepper. Place ½ tbsp of butter and 1 thyme sprig on the underside of each pheasant breast. Place 2 pheasant breasts per vacuum sealer bag. Tip: if your bags have a diamond pattern on one side, place the underside of the pheasant breasts (with the butter and thyme) on the patterned side. This will make the top side a bit prettier when it’s done. Place in water bath for 45 minutes.
2. Remove bags from water bath and cut open. Remove pheasant breasts from bags and discard thyme sprigs. Pat dry with a paper towel.
3. Heat a medium skillet over medium-high heat. Add 1 tbsp butter to pan and melt. Once pan and butter are hot, place pheasant breasts in pan. Cook 2 minutes per side. Rest 10 minutes. Slice for serving.

Mashed Potatoes:

1. While pheasant is cooking, prepare mashed potatoes.
2. Bring a large pot of water to a boil. Add in potatoes and cook until tender, about 20 minutes.
3. While potatoes are cooking, melt butter in a medium saucepan over medium-low heat. Once butter starts bubbling, add in sage leaves. Cook until crisp, about 2-3 minutes. Remove sage leaves to a paper towel. Continue cooking butter until browned, about 20 minutes.
4. Once potatoes are tender, place them in potato ricer, working in batches. Rice the potatoes into a large mixing bowl. You can rice them twice for extra creamy potatoes.
5. Once butter is browned, strain it with a fine mesh strainer into the mixing bowl. Add in half and half (a little at a time – you might not need all of it), nutmeg, and salt and pepper. Using a hand mixer or stand mixer, mix on medium-low speed until fluffy, about 5 minutes.

Assembly:

1. To each plate, add mashed potatoes. Top with sliced pheasant breast and cranberry sauce. Serve with fried sage and crispy skin.

21. Pheasant Bacon Fettuccine Alfredo

Pheasant Bacon Fettuccine Alfredo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz dried fettuccine
• 2 medium pheasant breasts, cooked and sliced
• 6 slices bacon, cooked until crisp and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh parsley for garnish

Instructions

1. 1. Cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
2. 2. In a large skillet, render bacon until crisp; remove with a slotted spoon.
3. 3. In same skillet, add garlic and cook 30 seconds; add cream and bring to a gentle simmer.
4. 4. Stir in Parmesan until melted; season; add pheasant slices and bacon; if needed loosen with reserved pasta water.
5. 5. Toss with cooked fettuccine; adjust seasoning; garnish with parsley.

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