15 Pheasant Recipes

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 pheasant recipes that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Pheasant Recipes

27 Best Pheasant Breast Recipes

27 Best Pheasant Breast Recipes

Pot pie, wild rice soup, pheasant breast, wine sauce, creamy parmesan
4.76
Top Teen Recipes
25 Best Pheasant Recipes

25 Best Pheasant Recipes

Pot pie, pressure cooker, au gratin, cranberry sauce, honey soy
2.33
Insanely Good Recipes
Wild Pheasant In Mushrooms and Wine Sauce

Wild Pheasant In Mushrooms and Wine Sauce

1 hr
Pheasant, pearl onions, white wine, dried porcini mushrooms, shiitake mushrooms
4.4250
Homemade Food Junkie
Emeril's Favorite Roast Pheasant

Emeril’s Favorite Roast Pheasant

3 hr 22 min
Bread pudding, wood ear, gouda cheese, bread crumbs, white cheddar cheese
5.02
Food Network
Roast Pheasant

Roast Pheasant

2 hr 25 min
Whole pheasant, rosemary, olive oil, black pepper, fresh thyme
5.015
Allrecipes
Pheasant recipes

Pheasant recipes

Pheasants
No reviews
BBC Good Food
Pheasant

Pheasant

1 hr 35 min
White wine, pheasants, lemon juice
5.025
Food.com
Roast Pheasant

Roast Pheasant

1 hr 50 min
Whole pheasant, red wine, white wine, olive oil, marinade
4.228
The Spruce Eats
Roast Pheasant Recipe

Roast Pheasant Recipe

Whole pheasant, apple, rosemary, olive oil, sugar
No reviews
Lake Geneva Country Meats
Roast Pheasant Recipe

Roast Pheasant Recipe

Whole pheasant, apple, rosemary, olive oil, sugar
No reviews
Lake Geneva Country Meats
Pheasant in Mustard Sauce

Pheasant in Mustard Sauce

35 min
Skinless pheasant breast, dijon mustard, chicken broth, cooked rice, butter
5.04
Taste of Home
Oven Roasted Pheasant

Oven Roasted Pheasant

1 hr 30 min
Whole pheasant, lemon, parsnips, olive oil, garlic
4.27
Nevada Foodies
Roast Pheasant with Wild Rice Stuffing

Roast Pheasant with Wild Rice Stuffing

1 hr 40 min
Grain wild rice, sage, chicken stock, celery, day old bread
No reviews
Pheasant for Dinner
Pheasant & Bacon Fettuccine Alfredo

Pheasant & Bacon Fettuccine Alfredo

Pheasant breasts, dry aged, lemon, heavy cream, fettuccine pasta
No reviews
Jones Dairy Farm

Which cooking method is best for pheasant?

The Best Way To Cook Pheasant

The most delicious method for cooking a pheasant is to roast it in the oven. When roasting a pheasant, you need to add plenty of fat to the bird. This will ensure that it remains soft and tender, and has enough juice to keep it flavorful.

What are three methods of cooking pheasant?

The bird can be roasted, smoked, fried or cooked in a slow cooker. Popular seasonings choices for pheasant include rosemary, thyme, salt, pepper and soy sauce.

How do you cook pheasant?

How do you keep pheasant moist?

To ensure lean pheasants remain perfectly plump and moist during cooking, many restaurants cook pheasant with the sous vide method. This involves vacuum-sealing pheasant breasts or portions in a bag and cooking them at a precise low temperature in a water bath.

How long should pheasant be cooked?

Place the pheasant in a roasting tin and cook in the centre of the oven for 50 minutes. Baste frequently during cooking. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled.

How do you cook pheasant without drying it out?

Cooking it slowly will prevent the pheasant from drying out. Coating the pheasant with butter or olive oil will also help keep the moisture in the bird. Cooking the pheasant in a crock pot is also an easy way to maintain the moisture and tastiness. Many people are also using bags for roasting the pheasant.

What goes well with pheasant?

Ideal flavours for pheasant

  • Fruits: apples, red currants, prunes,
  • Herbs: bay, sage, thyme.
  • Spices: cumin, coriander, paprika, juniper.
  • Alcohol: cider, port, madeira.

Should you wash pheasant before cooking?

Wash the breast in cold water and pull the feathers out and any blood clotting. You can also find any pellets that have failed to pass through by feeling for them by gently rubbing the breast between the thumb and fingers. Above – The finished article – a plate of pheasant breasts ready for cooking.

Should pheasant be served pink?

If you can, ask for the hens, because they usually have a bit more fat on them.” And finally, on cooking pheasants: “Overcooking pheasant is a common mistake. The meat should still have that lovely pink blush to it.”

Can you eat pheasant straight away?

Most people prefer the taste of pheasant while it is fresh. Of course, you need to allow the birds to go into and out of rigor mortis. It is a good idea to leave them for 24 hours if you can, as this helps the meat to relax, but anything more than that is not needed, unless you prefer a deeper flavour to your meat.

Is pheasant meat good for you?

Pheasant meat is healthy, and delicious (better than chicken, on both accounts). When cooked right, pheasant is juicy and not dry as some people believe. Pheasant has more protein, less fat, and less cholesterol than chicken, turkey, mallard, and beef. And it has fewer calories than mallard and beef.

What does pheasant meat taste like?

Farm-raised pheasants provide mostly white meat that has a similar flavor and texture to chicken, with a subtle gamey undertone. They are a lean bird which means overcooking them will result in dry, tasteless meat. Wild pheasants have a stronger, more distinctive taste that is gamey, pungent, and aromatic.

What do you soak pheasant in?

Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. Cover and let cool to room temperature. When it cools, submerge your pheasant in the brine and keep it in the fridge for 4 to 8 hours. The longer you brine, the saltier the pheasant will become.

Should pheasant juices run clear?

To check the pheasant is cooked, pierce with a skewer – the juices should run clear and there should be no pink meat. Take out of the oven, cover with foil and leave to rest.

Can you cook pheasant from frozen?

Hi, this is what I did: I set the temperature to 150,08 Fahrenheit and cooked the partly frozen bird in a pre warmed water bath for 6,5 hours. Then I removed the sealed bag and broiled it on all sides for 5-6 Minutes in a frying pan at a high temperature. It was tender and delicious.

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