Tasty & Easy Pheasant Recipes for Hunters
Whether you just got home from a long day’s hunt with your buddies or you have a pile of pheasant meat in your freezer begging to be eaten, these flavorful & easy ways to prepare pheasant will have you tricking even your closest of friends into thinking you’re a top chef. So tie up your apron, preheat the oven, and get to work! Dinner time will be here before you know it.
Don’t forget about your dog! As you’re preparing dinner for your two-legged family members, be sure to fill their bowl with their favorite Sportsman’s Pride recipe. They earned it.
If your pheasant is still in good shape, we recommend this straightforward roast. Follow these simple steps, and you’ll be on your way to tasty game meat in no time.
- 2 whole pheasants
- 8 cups water
- ½ cup kosher salt
- 2 tablespoons sugar
- 2 tablespoons olive oil or softened butter
- 1 onion or 1 apple
- Black pepper, to taste
- 2 bay leaves - optional
- 1 tablespoon crushed juniper berries - optional
- Brine the bird. *This step is essential for turning this gamey meat into a moist, flavorful main course.* Bring water, salt, sugar, bay leaves, and juniper berries to a boil. Cover and cool. Submerge the bird into cool water and put into the fridge for 4-8 hours.
- After the brining process, take the pheasant out of the fridge, and let it sit for 30 min - 1 hr to come to room temperature.
- Heat oven to 500°F (or at least 400°F).
- Oil the bird with butter or olive oil. Add cracked pepper, to taste.
- Stuff the bird with apple or onion and fresh herbs. Do not overstuff.
- Roast the pheasant, uncovered, for 15 minutes.
- Take the pheasant out, and lower the temperature to 350°F.
- Baste the pheasant with butter or glaze.
- Place the pheasant back into the oven and roast, uncovered, for 30 - 45 minutes. Internal temperature of the thigh meat should be around 155° - 160°
- Remove the pheasant and let it rest for 10 - 15 minutes. This finishes the cooking process and redistributes the juices.
Pro Tip: If you’re looking for crispy skin, let the pheasant sit uncovered in the fridge for 12 - 24 hours after brining, before cooking.
Pheasant in Mushroom & Wine Sauce
Yum! Turn your hard day’s work into a flavorful meal for you and your family by following the recipe below. Be sure to tag us @Sportsmans_Pride so we can *virtually* join you at the table. 🍽
- 2 whole skinless pheasant legs and skinless pheasant breasts
- 4 tablespoons butter
- 1 tablespoon EVOO
- ¾ cup whole pearl onions OR ½ cup diced yellow onions
- 5 cloves minced garlic
- 5 - 6 whole shiitake mushrooms, roughly cut
- 1 pint crimini mushrooms, sliced
- ½ cup dried lobster homard mushrooms OR 5 fresh chanterelle mushrooms, chopped
- ½ cup dried porcini mushrooms, chopped
- 1 cup white wine
- 1 cup chicken broth
- ⅓ cup parsley, finely chopped
- 2 tablespoons cornstarch & 2 tablespoons water
- 2 tablespoons water
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat cast iron skillet on stove, medium heat.
- Salt & pepper meat.
- Add 1 tablespoon EVOO.
- Add 2 tablespoons butter, stir until melted .
- Sear pheasant legs, two minutes on each side. After 1 minute, add pheasant breasts. Just sear until lightly brown, but do not cook – it is easy to overcook the breasts.
- Remove pheasant from skillet.
- Add remaining butter. When butter is melted, add in the mushrooms, stirring occasionally and cook for 5 minute, covered.
- Add onions and garlic. Stir together with mushrooms.
- Turn the heat to high and add the wine. Reduce the wine by half.
- Reduce heat to medium-high.
- Add chicken broth, breasts, and legs - cover.
- Reduce heat to simmer, cook for 20 minutes, until the pheasant is done.
- Add cornstarch & water mixture, cook until thickened.
- Add fresh parsley.
- Serve from the pot.
Slow Cooker Pheasant in Mushroom Sauce
We love a good slow cooker meal. Prep your ingredients, and let the slow cooker do the work. As your bird cooks, spend that time putting away your gear, cleaning up, and catching up with the family instead of slaving away in the kitchen. Win-win!
- 2 pheasants, cut into fourths
- 1 medium onion, chopped
- 4 ounces sliced mushroom, drained
- ½ cup chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, finely chopped
- 10.75 ounces cream of chicken soup
- Place meat in the slow cooker.
- Sprinkle with onion and mushrooms
- In a bowl, combine broth and flour until flour dissolves. Stir in Worcestershire sauce, salt, garlic, and cream of chicken soup. Mix well. Pour over the pheasant.
- Sprinkle with paprika.
- Cover the slow cooker and cook on low heat for 6 hours or until the bird is cooked.
- Serve over noodles or rice.