Pheasant recipes


When you have access to the pheasant, wild or farm-raised, it would be a pleasant addition to the dinner table. Pheasant is a game bird that resembles chicken, though leaner. It is a galliforme, from the order of other game birds like turkey, quail, guinea fowl and the like. The pheasant, according to the United States Department of Agriculture, (USDA), is a native from Asia but it’s now raised in most parts of the world. In these parts, you’re sure to find local pheasant recipes adapting to the spices, herbs and seasonings available in the country.

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There are even organizations devoted to the conservation, habitat improvements and public awareness of this game bird, like The World Pheasant Association based in the United Kingdom and the Pheasants Forever, a charitable organization in the United States.

When purchasing pheasant meat, make sure you get it from reputable gourmet food suppliers and farm-growers. Quality and safely packaged pheasant meats ensure that you get the best ingredient for your pheasant recipes. “The female of this medium-size game bird (weighing about 3 pounds) has more tender, plump, and juicy meat than the male, which weighs about 5 pounds,” says the USDA. Pheasant has a pinkish white meat and a delicate flavor. The wild pheasant, on the other hand, has a rich gamy flavor.

Since most wild game like pheasant tend to be leaner than domesticated and farm-raised chicken or cattle, agreeable methods of cooking include braising, basting, and “larding or barding (inserting slivers of fat or wrapping in bacon) to help keep the meat tender during cooking.” For smaller cuts of pheasant meat like tenderloin medallions or rib chops, the USDA recommends “fast searing over high heat.”

So remember most of these moist heat cooking methods when developing your pheasant recipes. Moist heat is also essential for older birds while young birds may be roasted, grilled, fried or smoked. Smoked pheasant breasts are available as a specialty product in gourmet stores—debone, dice and put them in a wild rice salad for something hearty and healthy.

As an example, pheasant au vin, is cooked like the French coq au vin. The whole pheasants are marinated in red wine, cloves, onion, bay leaf and sage then it is browned with butter on a skillet before roasting in an oven for an hour and a half.

Wild or farm raised pheasant meat may benefit also from slow cooking. It’s a moist heat form of cooking where the heat is low and friendly for the tender meal.

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.