Bagging Your Pheasant and Eating It, Too

In the prime of wetland season here, we shared with you some of our favorite duck recipes. We got some great responses from a lot of your about your favorite recipes, as well as some requests for pheasant recipes. In honor of Pheasant Fest 2012, and of getting some birds out of our deep freezers, we are going to share with you all some of our favorite meals involving this staple of upland hunting.


Orange Pheasant

This dish is great because anyone can make it. Yes, anyone. Wild game can intimidate a lot of beginning cooks because everyone has a nightmare story of the time they burned the heck-fire out of a whole duck and had to air out their house for a month or cooking a pheasant that turned out so dry eating sandpaper was a viable alternative, and venison. We have heard enough venison horror stories to start a “How Not To” book on the subject. We promise though, this recipe is quick, easy and painless, but it tastes fantastic.

Pheasant in Orange Sauce

Pheasant in Orange Sauce is a quick and delicious meal for every skill level.


1 Pheasant, Skinned and Split in Half Lengthwise

3 Tablespoons Butter

1 Cup Water

1 Teaspoon Instant Chicken Bouillon

½ Cup Orange Marmalade

¼ Cup Orange Juice



Wash the pheasant and pat dry. Lightly sprinkle both sides of the pheasant with paprika according to your own taste (not a fan of spicy? Skip this step). Heat 3 tablespoons of butter in a skillet and brown pheasant on both sides. Mix water and bouillon and pour over the pheasant. Reduce heat to a simmer and cook for 30 minutes until pheasant is tender, turning the meat often. Combine marmalade and OJ. Once the broth has cooked off of the pheasant, baste with marmalade/juice mixture. Simmer uncovered and baste frequently for 10 minutes. Serve with your favorite side, and a nice cold one.


Pheasant En Croute

This one is from Marketing Specialist, Eleanor Marshall. Her attempt to bag her first pheasant left her covered in briars, cut, bruised and bleeding…but beaming with a pheasant in hand. She managed a few more kills that trip, but this one had a special place in her heart. El swears she tracked that bird for miles, and when she got home she spent weeks researching and thinking of the perfect way to eat this bird. “I worked hard to get this thing” she said, “it’s gonna taste good.” After about a month of stewing on the idea, El gave this recipe a try. It’s a conglomeration of other recipes she found from friends, online and in cook books. It’s a little more involved in preparation, but it’s worth the effort.


4 Pheasant Breasts

Salt and Pepper

2 Tablespoon Butter

¾ Cup Fresh Mozzarella Cheese, Diced

1 Shallot

2 Clove Garlic

1/8 Cup Finely Chopped Mushrooms

1 Teaspoon Sage

4 Slices of Bacon

4 Sheets of Puff Pastry

1 Beaten Egg


Pheasant En Croute

When you work hard for a bird, it needs to taste good. Pheasant En Croute, one of the best spoils of victory.

Begin by melting 1 tablespoon of butter over medium high heat. Add garlic and shallot and sauté until soft and translucent. Remove from garlic/shallot mixture from heat and set aside. In the same pan that the garlic and shallot were in, melt another teaspoon of butter. Season the pheasant breasts with salt and pepper and sear in butter. Remove breasts from heat and set aside. In a large bowl,mix the mozzarella, shallot/garlic mixture and sage. Season with salt and pepper to taste. Divide cheese mixture into quarters. Stuff one quarter into each breast  (make sure breasts are cooled enough to handle). Wrap each stuffed breast with a slice of bacon. Wrap bacon-wrapped-stuffed-breasts with sheet of puff pastry. Brush the top of each pastry with beaten egg. Bake at 425 degrees for 13-16 minutes. Remove from oven and enjoy!


Give these recipes a try and let us know what you think. As always, we’re constantly looking for new recipes, so please share your favorite pheasant preparations.




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