Easy Pheasant Recipes

Easy Pheasant Recipes

The pheasant is a “long-tailed and brightly colored Old World gallinaceous bird,” as defined by the Merriam Western dictionary. It’s raised in the farm as well as grows in the wild. It’s said to look a bit like chicken, with the exception of the long tail. Farm-raised pheasants have delicately flavored pink meats and lean bodies. Meanwhile the wild pheasant has a gamy flavor, smaller in body and thus cooks a lot faster compared to its farm-raised kin.


There are several easy pheasant recipes you can try. The most common preparation for pheasant is roasting it in the oven, flavored with bacon strips on the first 15 minutes then glazed with a sauce made with orange juice and Madeira. To season the pheasant, use fresh sprigs of thyme, salt, and black pepper. Another easy pheasant recipe is braised pheasant, which involves browning the bird in a hot skillet before it’s braised with the pan drippings, lemon juice, onion, parsley and hot sauce for about an hour.

Likewise, it can be made into a stew along with other wild game such as wild duck, goose, venison or rabbit. It’s simmered with the addition of Madeira wine and sauerkraut. For pheasant casserole, another easy pheasant recipe, the pheasant breast meat is chopped, dredged in flour and then pan fried first before adding vegetables like artichoke as well as mushrooms. For more flavor, a cup of white wine or lemon juice is added into the casserole.


For something with broth, make chopped pheasant into wild rice soup in a crock pot. The wild rice is cooked first in chicken broth and water before vegetables like carrots and onions are added. Then, the pheasant meats are added along with milk, cream of mushroom and cream of cheddar soups. The resulting soup is creamy with the subtle flavors of pheasant and chicken.

While the above recipes pertain to easy pheasant recipes , try to experiment by substituting pheasant meat to your chicken recipes, from dumpling soups, fried chicken and grilled pheasant with a side of mashed potatoes (pour in a little of the pan drippings) to pheasant pot pie, stir fried with julienned vegetables, and made into peppery sausages. The pheasant sausage could then be added to pasta sauces, sandwiches and casseroles. Discover how chefs prepare these special game birds (featured on the menu on so-called and transform the concept in your own kitchen. You’ll be pleasantly surprised.


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