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Pheasant Recipes

Baked Pheasant


1 can (10.75-oz) cream of chicken soup

1/2 c Apple cider

1 tb Plus 1 ts Worcestershire sauce

3/4 ts Salt

1/3 c Chopped onion

1 Clove (small) garlic; minced

1 can (4-oz) sliced mushrooms; drained

2 Pheasants



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

Bread Pan Pheasant


3 1/2-4 lb pheasant

Salt & pepper

1 med Onion cut in quarters

1 Apple cut in quarters

3 sl Bacon

Chicken bouillon

Dry red wine

Red currant jelly


Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan that holds tightly with no room to spare. Cover back with bacon slices. Add equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on side & tossed green salad.


Hunters Pheasant


1 Pheasant,pcs, hang 3 day max

2 tb Sunflower oil

1 Onion,chop fine

1 lg Carrot, chop fine

2 Celery stalks, chop fine

8 oz Chicken stock


1 Bouquet garnish

1 tb Arrowroot

4 tb Redcurrant/quince jelly


Preheat oven, 350 degrees F In ovenproof pan fry pieces of pheasant til lightly golden. Add onion, carrot and celery and fry a couple of minutes. Cover with stock and season generously, add bouquet garni, and bake oven about 1hr and 20 minutes. Remove pheasant and keep warm. Add arrowroot, mixed with little water, and jelly and bring to boil, stir til thickens. Return pheasant to sauce and serve with mashed potato and red cabbage.


Pheasant Casserole


1 Pheasant, cooked and boned

2 Onions, chopped

4 c Pheasant or chicken broth

1/4 c Soy Sauce


1 tb Parsley flakes (opt.)

2 c Celery, chopped

2 c Raw brown rice

1 can Soup, Cream of Mushroom

1 can Mushrooms (opt.)


Blend all and bake in casserole at 300-350 degrees for 2 hours.

Steamed Pheasant


2 Pheasants-disjointed

3 c Water

1 ts Salt

1/4 ts Chili peppers

2 tb Flour

1/2 c Scallions

1 Garlic clove-minced

3 tb Sesame seeds


Cook the pheasant with the water, salt and chili peppers until tender, about forty five minutes. Remove the pheasant. Mix the soy sauce and flour, stir into boiling stock. Cook over low heat, until it reaches the boiling point. Return the pheasant pieces and add the scallions, garlic and sesame seeds. Cook ten minutes and serve on rice.


Baked Parmesan Pheasant


1 cup(s) , Herb Seasoned Stuffing Crushed

2/3 cup(s) , Parmesan Cheese Grated

1/4 cup(s) , Fresh Parsley Chopped Fine

2 1/2-3 lb MacFarlane Pheasant Cut in Serving Pieces

1/2 cup(s) , Butter Melted


Combine crushed stuffing, cheese, and parsley. Dip pheasant pieces in melted butter; then roll in stuffing mixture. Arrange pieces, skin side up, in large shallow pan. Do not crowd or turn. Sprinkle with remaining crumbs. Bake at 375 degrees for 1 hour or until tender. Serves 4


Suggestion to reduce the fat: Cut butter to 1/4 cup and melt in baking pan. Then dip pieces in 1/4 cup milk to reduce fat content.

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