Recipes with pheasant

Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.

Step-by-step guide to boning whole pheasants for the Champagne Cabbage recipe, removing breasts and leg-thigh portions with clean knife work. A masterchef technique for preparing wild game birds.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Pheasant with black olives sears and roasts boned pheasant breast and thigh, served with a deep wine and bone-stock reduction studded with black olives and tomato. An elegant wild-game main with Provencal flavors.

Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.