Free Pheasant Recipes

There is no better game bird than the Ringneck Pheasant. If you want to learn how to prepare and cook pheasant, this page is for you. Over the years, I have accumulated pheasant recipes that I want to share for free.

• Brined Roast Pheasant
• Honey Roasted Pheasant
• Pheasant Stir-fry
• Stuff Breast of Pheasant En Croute
• Baked Pheasant
• Fried Pheasant
• Grilled Pheasant
• Chili Pheasant
• Pheasant in Wine Sauce
• Garlic Pheasant
• Pheasant Enchiladas

Brined Roast Pheasant

8 cups water
½ cup kosher salt
1 cup brown sugar
¼ cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed
1 pinch ground cloves
½ lemon juice
1 dash cayenne pepper
1 (2 lb) whole pheasants
2 tablespoons butter

1. Heat together the water and salt until salt is dissolved, then allow cooling to room temperature for about a half hour.
2. Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper.
3. Add pheasant, cover and refrigerate overnight.
4. The next day, preheat oven to 350 degrees F.
5. P lace brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
6. Rub the rest of the butter all over the pheasant, then roast uncovered for about 1 - ½ hours; check after an hour,
   though.
7. Baste frequently!
8. And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

Nutritional facts (daily value): Calories 2284kcal; Protein 213g (426%); Total Fat 56g (86%)(Sat. 26g (129%)); Chol. 652mg (217%); Carb. 228g (76%); Fiber 2g (7%); Sugars 216g; Calcium 386mg (39%); Iron 15mg (85%)

Honey Roasted Pheasant

2 ½ - 3 pounds pheasants
Honey
Salt
Ground black pepper
Granulated garlic powder
Tarragon
Thyme
¼ cup lemon juice

1. Preheat oven to 500 degrees.
2. Place the pheasant into a baking dish.
3. Pour lemon juice over the pheasant.
4. Generously spread the honey over the entire bird.
5. Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon & thyme.
6. Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon & thyme.
7. Place into the bottom third of the oven & roast until done, which will be when you puncture the bird & the juices run
   clear.
8. Be careful not to over cook the pheasant, as it is a very dry bird with very little fat. Note: Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant.

Nutritional facts (daily value): Calories 1800kcal; Protein 317g (634%); Total Fat 49g (76%)(Sat. 17g (83%)); Chol. 887mg (296%); Carb. 4g (1%); Fiber 0g (1%); Sugars 1g; Calcium 181mg (18%); Iron 16mg (86%)

Pheasant Stir-fry

1 cup game bird, boiled, deboned and cut into bite size pieces. Reserve the broth.
¼ cup soy sauce, plus 1 tbsp
1 teaspoon corn starch
1 teaspoon sesame oil, not a blend
1 teaspoon red wine vinegar
¼ cup honey roasted peanuts
1 teaspoon green onion tops, chopped
1 tbsp oil
1 tbsp ginger root
1 teaspoon red pepper flakes
1 cup game broth
Wild rice
Game broth

1. Cook the wild rice per package directions substituting game broth for water. Keep 1 cup of broth back to use later.
2. Marinate the meat in 1 tbsp soy sauce and cornstarch. Set aside.
3. Combine the ¼ cup soy sauce, sesame oil, 1 cup broth and red wine vinegar together. Set aside.
4. Combine the green onion and peanuts. Set aside.
5. Heat the oil over medium high heat and sauté the ginger root and red pepper flakes for 30 seconds.
6. Add the meat and marinade. Stir-fry for 1 minute.
7. Add the other liquid ingredients and stir until translucent.
8. Add the green onion and peanuts. Stir until combined.
9. Serve over the wild rice. Serves 2-3.

Nutritional facts (daily value): Calories 90kcal; Protein 2g (4%); Total Fat 7g (11%)(Sat. 1g (3%)); Chol. 0mg (0%); Carb. 5g (2%); Fiber 1g (2%); Sugars 1g; Calcium 8mg (1%); Iron 1mg (4%)

Stuff Breast of Pheasant En Croute

4 pheasant breast (if pheasant is not available chicken may be substituted)
1-tablespoon butter
¾ cup Brie cheese, diced
1 tablespoon shallots, minced and sautéed until translucent
1 teaspoon garlic, minced and sautéed until translucent
2 tablespoons tomatoes, concasse (peeled, seeded and diced)
2 tablespoons green onions, chopped
2 tablespoons cremini mushrooms, finely chopped
1 teaspoon sage, finely chopped
4 slices bacon
Salt and pepper
4 sheets puff pastry, 5 x 5 inches
1 egg, beaten

1) Season breast with salt and pepper.
2) Sear well in a pan with butter and let cool.
3) Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
4) Season to taste.
5) Stuff ¼ of cheese mixture under the skin of each cooled breast.
6) Wrap each with a slice of bacon.
7) Wrap with puff pastry.
8) Brush top with beaten egg.
9) Bake at 425 degrees for 12-15 minutes.

Nutritional facts (daily value): Calories 870kcal; Protein 40g (80%); Total Fat 76g (117%)(Sat. 34g (170%)); Chol. 381mg (127%); Carb. 6g (2%); Fiber 1g (4%); Sugars 2g; Calcium 260mg (26%); Iron 3mg (14%)

Baked Pheasant

1 can (10.75-ounces) cream of chicken soup
½ cup Apple cider
1 teaspoon. Worcestershire sauce
¾ teaspoon. Salt
1/3 cup Chopped onion
1 Clove (small) garlic, minced
1 can (4-ounces) sliced mushrooms, drained
2 Pheasants
Paprika

1) Blend all ingredients except pheasants and paprika. Pour over pheasants and sprinkle with paprika.
2) Bake at 350, covered, for 1 - ½ to 2 hours.
3) Remove cover the last 30 minutes of cooking.
4) After 1 hour, sprinkle again with paprika.

Nutritional facts (daily value): Calories 1957kcal; Protein 332g (665%); Total Fat 51g (79%)(Sat. 17g (87%)); Chol. 929mg (310%); Carb. 21g (7%); Fiber 1g (3%); Sugars 16g; Calcium 211mg (21%); Iron 17mg (95%)

Fried Pheasant

1 Pheasant Breast, boned
1 cup flour
1 cup corn meal
1 can beer
Salt and pepper to taste

1) Cut pheasant into 2 strips.
2) Mix flour and corn meal. Add enough beer to make batter as thick as pancake batter.
3) Fry strips until golden brown.

Nutritional facts (daily value): Calories 455kcal; Protein 13g (26%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 95g (32%); Fiber 3g (13%); Sugars 0g; Calcium 19mg (2%); Iron 6mg (32%)

Grilled Pheasant

4 boneless Pheasant Breasts
2 teaspoon Olive Oil
1 lb. of your favorite pasta
1 large, diced tomato
1 jar of prepared basil presto
Salt & Pepper to taste
Cook your favorite pasta as directed.

1) Turn grill on high heat.
2) Remove skin from pheasant breasts.
3) Brush oil on both sides and season with salt & pepper.
4) When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill another 2 more minutes. This will give nice grill
pattern on meat.
5) Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir
slightly before serving.
6) Place pasta on plate, and top pasta with breast. Place tomato basil pesto across breast for presentation.

Nutritional facts (daily value): Calories 112kcal; Protein 2g (3%); Total Fat 9g (14%)(Sat. 1g (7%)); Chol. 0mg (0%); Carb. 7g (2%); Fiber 2g (9%); Sugars 5g; Calcium 18mg (2%); Iron 1mg (3%)

Chili Pheasant

8 pheasants, breasts boned
1 (10 ½ ounce) can green chilies, chopped
8 ounces Monterey jack cheese, cut into 8 strips
¼ cup breadcrumbs
¼ cup parmesan cheese
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cumin
8 tablespoons butter, melted
1 (15 ounce) can tomato sauce
½ teaspoon cumin
1/3 cup onions, sliced
Hot pepper sauce

1. Flatten pheasant breasts then place 1 tablespoon of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2. Combine the breadcrumbs, Parmesan cheese, chili powder, salt, pepper and a teaspoon of cumin, mixing well.
3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown.
5. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
6. Spoon over rolls and serve.

Nutritional facts (daily value): Calories 8597kcal; Protein 1339g (2,679%); Total Fat 301g (463%)(Sat. 129g (644%)); Chol. 3961mg (1,320%); Carb. 61g (20%); Fiber 11g (44%); Sugars 22g; Calcium 911mg (91%); Iron 73mg (403%)

Pheasant in Wine Sauce

2 pheasants cut into serving pieces
2 medium onions
1 clove garlic
1 teaspoon coarse ground black pepper
1 bottle Westinghouse white cooking wine
2 tbsp olive oil

1) Put the onions, garlic, pepper and wine into a blender. Finely blend for 1 - 2 minutes.
2) In a medium skillet, brown the pheasant in the oil until golden brown on both sides.
3) Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.
4) Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.
5) Serve with roasted potatoes.

Nutritional facts (daily value): Calories 336kcal; Protein 2g (4%); Total Fat 27g (42%)(Sat. 4g (19%)); Chol. 0mg (0%); Carb. 23g (8%); Fiber 3g (13%); Sugars 9g; Calcium 54mg (5%); Iron 1mg (3%)

Garlic Pheasant

6 tablespoon garlic powder
1 tablespoon celery salt
Ground black pepper
1 teaspoon cyan pepper
2 tablespoon lemon pepper
2 teaspoon to 2 tablespoon Onion powder
6 cups of water

1) Soak pheasant in a large bowl with enough water to cover the bird. Add 3/4 to 1 cup Garlic salt. Sit in refrigerator for
24 to 30 hours, covered with plastic wrap. This takes the gamey taste out and puts moisture in.
2) Drain the water, and rinse off the bird.
3) Place bird in a roasting pan.
4) Rub on 6-tablespoon garlic powder and 1-tablespoon celery salt onto bird.
5) Sprinkle on ground black pepper, 1 teaspoon cyan pepper (optional), 2 tablespoon lemon pepper, 2 teaspoons to 2-
tablespoon Onion powder (optional).
6) Add about 6 cups of water (or enough to allow for ½ inch of standing water in pan.
7) Press tooth picks into four corners of the bird.
8) Place a piece of tin foil over the bird and press center of tin foil downwards toward bird. This allows the steam to
condensate on the tin and flow towards the center and drip down on the bird. It self bastes.
9) Cook bird on 350 until meat is tender (about 2-3 hours depending on size of bird).
10) Prepare white rice while bird is cooking.
11) Drain juices form bird when done cooking and add leavening agents (flour, corn starch, etc) to make into nice smooth
gravy. Add pepper and salt to taste.
12) Place rice on plate. Place slices of pheasant on rice and top with gravy.

Nutritional facts (daily value): Calories 336kcal; Protein 2g (4%); Total Fat 27g (42%)(Sat. 4g (19%)); Chol. 0mg (0%); Carb. 23g (8%); Fiber 3g (13%); Sugars 9g; Calcium 54mg (5%); Iron 1mg (3%)

Pheasant Enchiladas

2 pounds pheasant breasts cut into small pieces (6-8 breasts)
1 large white onion, diced
2 - 15 ounces cans green chili enchilada sauce
1 can cream of chicken soup
1 small can green chilies, diced
1 small can jalapenos, diced (or less depending on taste)
1 tablespoon chili powder
1 ½ teaspoon ground cumin
16 ounces sour cream
2 pounds shredded cheese (Monterey Jack and mild cheddar)
1 package of flour tortillas (about 12)

1) Add green chili enchilada sauce, cream of chicken soup, half of the diced onion, diced green chilies, diced jalapenos,
cumin, and chili powder to medium sauce pan, blend well and simmer for at least 30 minutes. Sauté pheasant pieces
until done.
2) Remove from heat and immediately add 1 pound of cheese, sour cream and remaining raw onion. Mix together. Pour
small amount of enchilada sauce into 9 x13 baking dish, just enough to coat bottom.
3) Fill tortillas with pheasant mixture, roll up and place rather tightly into the baking dish. Pour remaining enchilada sauce
over top of enchiladas and cover with remaining cheese.
4) Cover tightly with aluminum foil and bake at 350 degrees for 30-40 minutes or until hot. Garnish with freshly torn or
chopped cilantro, sliced fresh jalapenos, black olives, more diced raw onion, guacamole or whatever you like.

Nutritional facts (daily value): Calories 4667kcal; Protein 240g (480%); Total Fat 393g (604%)(Sat. 248g (1,239%)); Chol. 1138mg (379%); Carb. 51g (17%); Fiber 5g (20%); Sugars 12g; Calcium 7062mg (706%); Iron 10mg (54%)