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Best Pheasant Recipes

Are you ready to make some wonderful food from my pheasant recipes? I have braised pheasant, roasted pheasant, fried pheasant and many more below.  Enjoy.

Tender Braised Pheasant Recipe #misshomemade | Thousands of Recipes at MissHomemade.com

I created a page on pheasant hunting, that you may find useful.

Pheasant meat is delicious, and I believe, very mild tasting. It can be tough, so cooking “low and slow” is key.

The recipe guidelines below will help you create your “own recipe” and then you can pass it on to your children as a family tradition.


2-3 lb pheasant
1 onion, sliced
2 carrots, roughly chopped
2 parsnips, roughly chopped
4 slices bacon
1/4 cup homemade chicken broth
1/4 cup sherry
salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder

Prepare your crock pot for cooking; spray with vegetable oil.

Place your vegetables in the bottom of your crock pot and place the pheasant over the vegetables. Top the meat with the bacon and pour the broth and sherry over all. Season with the spices to taste.

Cook on low for 4 hours.


Gotta love that bacon…Delicious.


2 pheasants
6 slices bacon
1 onion, sliced
1 TBS butter, melted
1 carrot
1 celery rib, roughly chopped
1/4 cup port wine
1/4 cup heavy whipping cream
1/4 cup homemade chicken broth
1 tart apple, peeled and chopped
1 TBS butter
1 TBS powdered sugar
1 TBS fresh parsley
1 TBS fresh lemon juice
salt and freshly ground black pepper to taste

PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.

Place the vegetables in the bottom of the roasting pan. Brush the pheasant with the melted butter and season salt and pepper. Place the raw bacon slices on top of the meat.  Truss if necessary and place on top of the vegetables. Roast for approximately 1 hour or until the meat is no longer pink.

Meanwhile, place the chopped apple in a bowl and add sugar, lemon juice; season with salt and pepper. Toss well.

In a saucepan over medium heat, melt 1 TBS of butter and add the apple. Stir frequently until caramelized and soft; approximately 5 minutes.

When the pheasant is done, transfer to a cutting board and pour the drippings into the saucepan with the caramelized apple. Add the port and the broth and bring to a boil. Drain through a small sieve reserving the liquid.

Add the heavy whipping cream and boil for a couple of minutes. Place the roasted vegetables and pheasant on a serving platter and pour the sauce over all.

This is a wonderful pheasant recipe. Serve with homemade bread.


2 cups cooked pheasant, sliced
2 cups French cut green beans, cooked until almost tender
1/4 cup blanched almonds, slivered
1 can homemade cream of mushroom soup
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/2 cup milk
2 cups stuffing cubes (ground into crumbs)
2 TBS butter, melted
1/4 cup hot water

PREHEAT oven to 400 degrees.

Butter a shallow casserole dish and place 2/3 cup of the crumbs into the bottom. Arrange the green beans over the crumbs. Layer the pheasant slices next. Whisk the mushroom soup with the milk and garlic/onion powder; pour over the casserole. Top with remaining 1-1/3 cups of crumbs that were blended with the water and butter.

Bake for 25 to 30 minutes, uncovered.


Roll 4 to 6 pheasant breasts (boneless and skinless) in a mixture of:
1/4 cup flour
1 tsp salt
1/4 tsp homemade cayenne pepper

Brown the breasts in 2 to 3 tablespoons of butter. Now add:
1/2 tsp rosemary
3 TBS green onion, chopped
6 fresh mushrooms, sliced
1 cup 7up

Simmer in the skillet on low for 45 minutes. Remove pheasant to a serving tray. Now add:
1 cup sour cream
to the remaining mixture. Serve this gravy over the pheasant.


1 cup celery, chopped
2 TBS onion, diced
1-1/2 cups cooked pheasant, cut into bite-sized pieces
1 can homemade cream of mushroom soup
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 can chow mein noodles
1 cup mushrooms, sliced
6 water chestnuts, sliced

PREHEAT oven to 350 degrees, and grease a casserole dish.

Parboil celery and onions about ten minutes. Save the liquid. Mix all ingredients together, and add the liquid you saved. Salt and pepper to taste. Bake for 1 hour.


3 pheasants, sliced
1/2 cup butter, for frying
2 cups fresh mushrooms, sliced
1 cup dry white wine
1 TBS fresh lemon juice
1/2 cup onion, chopped
2 garlic cloves, minced
kosher salt
freshly ground black pepper

In a skillet on medium-high heat, melt the butter and add the garlic. Fry the pheasant slices for 10 minutes or until browned on both sides. Take out of the pan and add the mushrooms and onion.

Saute the mushrooms and onions until tender; return the pheasant back into the pan. Now add the wine and lemon juice. Cover and simmer until the pheasant is no longer pink and the wine has reduced. This is great over noodles or cooked rice.


1/4 cup butter
2-1/2 lbs pheasant
1 egg
2 TBS milk
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 cup instant potato buds
1/2 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper

PREHEAT oven to 400 degrees. Melt 1/4 cup butter and place in flat casserole dish.

Wash and dry the pheasant. Whisk the egg, garlic powder, onion powder and milk together in one bowl. Mix potato flakes and cheese in another bowl.

Dip pheasant pieces in the milk mixture, then roll in the flakes to coat. Place skin-side down in the baking dish. Sprinkle with salt and pepper.

Bake uncovered for 30 minutes. Turn pieces, sprinkle again with salt, pepper and the remaining potato flake/cheese mixture. Bake another 30 minutes.


pheasant breasts, cut into 3 pieces
jalapeno slices
a purple onion, sliced
bacon slices
Italian dressing, recipe below

Cut the fillet into 3 semi-equal pieces. Put a slice of jalapeno and a slice of purple onion between 2 pieces of the pheasant. Wrap in bacon and marinate in zesty Italian dressing.

Grill until bacon is cooked. It’s heaven all up in your mouth.

Sometimes I like to use Italian Dressing to marinate turkey, chicken, and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. WHAT A GREAT WAY TO SAVE MONEY.

1-1/2 tsp garlic powder
1 TBS onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.

To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)

Shake well and chill the night before you use it.


1 or 2 pheasants, cleaned
1 can homemade cream of mushroom soup
1 cup half-and-half
1/2 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 cup oil
2 TBS butter

Cut pheasant into parts and coat with flour, salt, pepper and paprika mixture. Brown in oil and butter.

PREHEAT oven to 325 degrees.

Place in roasting pan and add 1/3 cup water (per bird). Cover and bake for 45 minutes. Pour soup and cream mixture over the top and bake, covered, another 45 minutes longer. This makes it’s own gravy.

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